Each week, a chef shares a favourite recipe. This week, Heiko Riebant, the new executive head chef at The Lodge at Doonbeg (doonbeglodge.com), offers his take on a classic Sunday lunch.
This is the perfect Sunday roast. The stuffing soaks up the meat juices and prevents it from becoming dry and chewy. I've added the pretzel due to its unique flavour and saltiness - it complements the flavour of the lamb in a way...
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