I love stuffed meats and I thought I share this, as overly critical teens were also very happy with it.
You need a large piece of meat/roasting joint. About 20 cm long. (today I used shoulder, by all means you can go for more expensive cuts, but there is no need)
For the stuffing:
2 white bread rolls
3 hard boiled eggs/ 2 if large
1 egg, separated
1 medium onion
half a small red pepper
a good handful of flat leaf parsley
a finger thick bunch of chives
a teaspoon of thyme (less if using dry)
a bit of milk
salt, black pepper, a knob of butter, some fat/oil for roasting
For the glaze:
zest and half the juice of a small lemon or lime (optional)
Preparing the stuffing:
Soak the bread rolls in the milk. Just add that much as they absorb without dripping but can be mashed into a paste. The amount will depend on the type of bakery you use. You can utilise dried bread here. Cheap, slimy toast breads won't suit.
Meanwhile, saute the finely chopped onion and finely chopped pepper in the butter, stir in the finely chopped parsley, wilt it in.
Transfer into a bowl. Add the finely chopped boiled eggs, chopped chives and thyme. Break up the soggy bread and add that too with the egg yolk and a generous amount of salt and black pepper (both the bread and the eggs are blend, go heavy here). Mix it all well.
Preparing the meat:
Cut the joint flat to get a large brick shape sheet of meat between half to a centimetre thickness. (use the excess meat you cut out for something else)
Season well. Scoop the stuffing onto half of the sheet of meat. Fold over the other half and sow it up along the open edges, so the stuffing can't escape during roasting.
For glazing use the egg white, lightly beaten with a pinch of salt. Add the zest and juice, if using. Brush the upper side of the meat with it.
It will need about 50-60 minutes on 200-220 degrees in the oven. It only will slice pretty, once cold, it's a cold platter number, but one cannot wait... Delicious both hot and cold.
I like to roast it with some good chunks of shallots, leeks, mushrooms, one gets a nice gravy with it.