Lamb Sausage Rolls with Bush Spices

Meat Lamb
Cut Mince

Recipe Courtesy of Tender Gourmet Butchery - These Bush-Spiced Lamb Sausage Rolls are packed with aromatic herbs and native Australian spices like wattleseed and lemon myrtle, giving them a uniquely bold flavour.

Ingredients

Ingredients	Description	12 Units	24 Units	48 Units
Lamb Mince		1kg	2kg	4kg
Small Onions	finely diced	2	4	8
Garlic	minced	1/2tsp	1tsp	2tsp
Wattleseed	ground	1tsp	2tsp	4tsp
Lemon Myrtle	ground	1/2tsp	1tsp	2tsp
Parsley	chopped	1tbs	2tbs	4tbs
Salt		1/2tsp	1tsp	2tsp
Puff Pastry	thawed	2 sheets	4 sheets	8 sheets

Preparation

Preparation:

In a large bowl, combine lamb mince, onion, garlic, wattleseed, lemon myrtle, parsley, and salt. Mix well to combine.

Assemble the Rolls:

Cut puff pastry sheet in half lengthwise.

Spoon the lamb mixture along one edge of each strip. Roll up tightly to form a log.

Cut each log into 6 pieces. Place seam-side down on the tray.

Garnish: Brush with beaten egg or egg wash and sprinkly with sesame or poppy seeds

Tip: Make the filling a day ahead to let the flavours develop

Cooking Instructions: Bake for 30–35 minutes, until golden and cooked through.