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Broiled Lamb Patties [Large Qty]

14 lb Lamb shoulder, boneless cut into strips
1 pt Onions, minced
1 c Celery, minced
1 ts Marjoram
1 ts Oregano
1 pt Fresh bread, cubed
1 c Salad oil
10 Whole eggs
1 pt Milk
1/2 c Parsley, chopped
Fresh ground pepper
50 sl Bacon

Broiled lamb patties are a ground meat item served on the luncheon menu. The lamb shoulder is ground, seasoned and formed into 5 oz patties. Bacon is wrapped around each patty to add juice and flavour when broiled.


Cut the boneless lamb shoulder with a French knife into strips that will fit in the food grinder.

Mince the onions and celery with a French knife

Cut the bread into cubes with a French knife.

Chop the parsley with a French knife and wash.

Preheat broiler.

Preheat oven to 375F-190C


Place the salad oil in a sauce pan, heat.

Add the onions and celery, saut=82 until slightly tender.

Mix together in a large mixing container the bread cubes and milk, blend thoroughly with a kitchen spoon.

Add the strips of lamb shoulder, the saut=82ed onions and celery, marjoram and oregano. Mix thoroughly by hand.

Put this mixture through the food grinder using medium chopper plate. If mixture is too wet, add bread crumbs as needed.

Blend in the eggs and chopped parsley, season with salt and freshly ground pepper. Mix thoroughly by hand.

Form into 5 oz. patties, wrap each with a slice of bacon and secure with a tooth pick.

Place the patties on a lightly greased baking sheet pan and place under the broiler.

Broil very slowly or bacon will burn. Keep flame low, brown on one side then the other. Finish in 375F-190C oven.

Remove toothpicks and dish up 1 patty per portion. Cover with brown or mint sauce.

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