Kasha and Lamb
4 lbs breast of lamb
2 tbsp butter
fine bread crumbs
1 - Dust the lamb with salt and pepper.
2 - fill with the buckwheat kasha, using it like ordinary breas stuffing.
3 - Roll tight and fasten into shape with skewers.
4 - Brown the lamb all over and place in baking pan.
5 - Sprinkle with the onion and start to roast in a hot oven, 450 degrres F.
6 - When browned, feduce the heat to 400 degrees F. and roast for 1 1/2 hrs.
7 - Baste occasionally with a little hot water containing some melted butter or drippings
8 - Serve with gravy.