100g streaky British bacon, chopped 1 packet of pine nuts 50g breadcrumbs 1 egg, beaten 450g spinach or chard, steamed briefly or 750g frozen spinach, thawed
Squeeze all liquid from spinach and chop. Fry the bacon quickly and add pine nuts and stir for another 2 minutes. Stir all the stuffing ingredients together in a bowl and season well.
Open out the breast of lamb and lay the stuffing on top of the meat, then roll and tie firmly with string using all available fingers to help in tying the knots. Place in casserole and cover with wine and put the lid on. Cook for 20 minutes at 450F then 250F for a further 2 hours. Place lamb in warming oven, tip the fat from the juices and season. Serve with creamy mashed potatoes and peas.