lamb saddle stuffed with a herby chicken mousseline

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Lamb saddle stuffed with a herby chicken mousseline

Spring lamb saddle is the perfect Easter main course to delight friends and family.

100g chicken breast (2 mini fillets)

50g double cream

50g mixed soft herbs, roughly chopped (chives, parsley, basil, tarragon, dill)

Freshly grated nutmeg to taste

1 lamb saddle, boned and mini fillets removed (see Don’t Waste It)

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