| 1 | Trim excess fat from lamb, cut into cubes. |
| 2 | Mince meat with onion and herbs through fine mincer plate. |
| 3 | Add whole egg and mix together. |
| 4 | Season with salt and pepper and allow to stand in refrigerator. |
| 5 | Using puff pastry sheets cut pastry into a circle approx. 8 inches in diameter. |
| 6 | Form the lamb mixture into a patty, place the cleaned cutlet bone into the patty and place in the centre of the puff pastry. |
| 7 | Drawn up the sides and squeeze the end pieces between forefinger and thumb around the cutlet bone. |
| 8 | For effect you may tie the top with spaghetti. |
| 9 | Pre-heat oven to 180c. |
| 10 | Place the tuckerbag on to a lightly greased baking slide, egg wash and bake. |
| 11 | Standard oven 15-20 mins. |
| 12 | Serve immediately with madeira sauce on a warmed plate with appropriate vegetable accompaniment |
