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Cumberland Sweet Lamb Pie recipe
Cumberland Sweet Lamb Pie
2/3 cup (150 g) 5 oz shortcrust pastry made with 1/2 lard and 1/2 butter
1 lb (450 g) minced lamb
rind of 1/2 lemon, grated or 1 tablespoon candied lemon peel
1/4 level tsp salt
1/2 level tsp grated nutmeg
1/4 level tsp cinnamon
1 2/3 cup (200 g) 7 oz apples, chopped
2 oz (50 g) dried currants
2 oz (50 g) dried raisins
2 tbsp sugar
75 ml (3 fl oz) dark rum
egg to glaze
1 1/4 cup (1/2 pint) 300 ml dark beer

1. Mix the lamb, apples, sugar, lemon peel, currants, raisins, spices and seasoning.

2. Put in a deep pie plate or dish. Pour in the beer and the rum.

3. Cover with pastry crust, glaze, and put two slits in the top.

4. Bake at 170C, 325F, gas mark 3 for at least 1 1/2 hours until the pastry is well done.