500 g Lamb loin
4 Cutlet bones
2 Mint leaves
1 Sprig each of rosemary,
Marjoram and parsley 1/2 Onion peeled
1 Egg
Salt and pepper to taste 4 Sheets puff pastry
400 ml Madeira sauce
Trim excess fat from lamb, cut into cubes. Mince meat with onion and herbs through fine mincer plate. Add whole egg and mix together. Season with salt and pepper and allow to stand in refrigerator. Using puff pastry sheets cut pastry into a circle approx. 8 inches in diameter. Form the lamb mixture into a patty, place the cleaned cutlet bone into the patty and place in the centre of the puff pastry. Drawn up the sides and squeeze the end pieces between forefinger and thumb around the cutlet bone. For effect you may tie the top with spaghetti. Pre-heat oven to 180C. Place the tuckerbag on to a lightly greased baking slide, egg wash and bake. Standard oven 15-20 mins. Serve immediately with madeira sauce on a warmed plate with appropriate vegetable accompaniment. From the Australian Meat and Livestock Corporation. Typed for you by Sherree Johansson.