Laura The Gastronaut > Julia Child Recipes > Meat > Pork and Herb Stuffing

Pork and Herb Stuffing

November 11, 2021 | Laura Bullock

*This post may contain affiliate sales links. Please see full disclosure policy for details.*

Pork and Herb Stuffing for Lamb Julia Child Recipe

Recipe from Mastering the Art of French Cooking, I | Julia Child

This blog, Laura The Gastronaut, and this blog post were/are not endorsed or supported by Julia Child or Julia Child Foundation. The views expressed on this blog are my own.

Recipe 185

- Farce de Porc [Pork and Herb Stuffing], p. 336

You can buy Julia Child's Mastering the Art of French Cooking, Volume I which contains this recipe here. Mastering the Art of French Cooking, Vol. I was written by Julia Child who co-authored with Simone Beck & Louisette Bertholle and was published by Alfred A. Knopf in 1961.

Watch me make this recipe on my YouTube channel here!

Looking for another Julia Child recipe? Check out my Recipe Checklist to see if I've made it! You can see all the Meat recipes from Chapter 7 here!

__________________________________

PORK & HERB STUFFING BUTTER COUNT & COST

Butter Count: +2 TB

Cost: $34.97 [~$4.37 per serving]

See the total count here!


PORK INSIDE LAMB? YES, PLEASE.

This will be my fifth lamb leg recipe! We are moving right along. I'll be honest. The last stuffed lamb leg was a little bit disappointing. The lamb was stuffed with a garlic and herb stuffing, and I just felt like it didn't add anything to the lamb. Wasn't worth the effort in my opinion. Going into this recipe, I was hoping that I wouldn't be let down again.

PORK AND HERB STUFFING RATING

LAURA'S RATING: 9

BRIAN'S RATING: 8.5

This recipe changed my entire opinion about stuffed lamb legs. We went from such a mediocre recipe to this amazing creation. The ground pork stuffing was so delicious and just elevated the tastiness of the lamb leg. I even took the leftover pork stuffing and sauteed it, piled in on a piece of French bread, and had some awesome appetizers while the leg of lamb was in the oven. I am so excited to have these leftovers.


Can I use a mini lamb leg?

Absolutely. For the past 4 lamb recipes that I made from Mastering the Art of French Cooking I used an entire lamb leg. It was so much food. We had so many lamb sandwiches, random lamb throw-togethers, and there's still some lamb in my freezer right now. You could say that I was swimming in lamb. Not necessarily a bad thing, but it's a lot. I found these boneless mini lamb legs, and I wasn't sure if they would work well. I cut the end of the lamb leg (where the bone was) a little bit further, and put the stuffing in there. It ended up working great!

Leftover Pork Stuffing

If you end up using a smaller lamb leg or just can't fit all the stuffing into the leg, you don't have to throw away the leftover stuffing! I simply just threw the leftover stuffing into a small saucepan, and sauteed it on medium heat until the pork was cooked through. I served it on top of a piece of toasted bread. It was a delightful appetizer while we waited for the lamb to be done!

How long should I cook the lamb leg?

I've experimented a little with the timing, and I found that 27 minutes per pound at 350°F gives me a perfect medium rare lamb.



FUN FACTS ABOUT LAMB

• May 7th is National Roast Leg of Lamb Day.

• The average American only eats less than a pound of lamb a year.. My husband and I definitely are an outlier. On the other hand, the average person eats 85 pounds of beef!

For this recipe:

*Some of these links may be affiliate links.*



HOW TO MAKE PORK AND HERB STUFFING

Julia Child's Sauteed Onions

First up- onions cooked in butter until tender! All great recipes begin this way.

Julia Child's Lamb Stuffing

Now breadcrumbs are soaked in stock. I used a loaf of fresh French bread and threw it in the food processor to make fresh breadcrumbs. After soaking, the breadcrumbs are drained and pressed so a lot of the liquid is removed. This liquid can be saved to make a sauce later!

Everything is then mixed together- sauteed onions, soaked breadcrumbs, fresh ground pork, garlic, sage, parsley, allspice, salt/pepper, and an egg. The stuffing is placed into the lamb and everything is tied up.

Julia Child's Farce de Porc

The lamb is roasted, rested, cut, and then enjoyed! If desired, you can make a sauce, but I find that this stuffed lamb leg doesn't even need it to be delicious.

Category: Julia Child, Meat Cuisine: French

Keywords: stuffed lamb leg, pork stuffing, julia child recipe


DID YOU MAKE THIS RECIPE?

Let me know by leaving a comment below and sharing on Instagram. Tag @laurathegastronaut and hashtag it #laurathegastronaut.

YOU MAY ALSO LIKE:

__________________________________

You can find this recipe and all the other Julia Child recipes I make in Mastering the Art of French Cooking, Volume I. Mastering the Art of French Cooking, Vol. I was written by Julia Child who co-authored with Simone Beck & Louisette Bertholle and was published by Alfred A. Knopf in 1961.

Check out my Recipe Checklist to see a list of all my completed and pending recipes from Mastering the Art of French Cooking!

Bon appétit!

November 11, 2021 by Laura Bullock

This Pork and Herb Stuffing blog post may contain some Amazon affiliate links. These link to products that I personally use and recommend. If you purchase anything using my links, it will not cost you anything. It will though give laurathegastronaut.com some financial support which helps me keep this blog running. Thank you for reading my blogs and your continued support.
Disclaimer: This website, Laura The Gastronaut, were/are not endorsed or supported by Julia Child or Julia Child Foundation. The views on this website are my own.


COMMENT

To leave an anonymous comment do not fill in your Username or Email. Just type in your comment and click "Post Comment."