(or margarine) in large heavy skillet. Add mushrooms and celery and cook
gently 5 minutes, stirring constantly. Remove from heat. Stir in
parsley, herbs, salt and pepper. Cool for a few minutes, stir in egg and
soda biscuit crumbs. Heat oven to 325F (160C). Have ready a roasting pan
just large enough to hold the roast. Cut down from top of roast just to
but not through back-bone (you will end up with 8-10 thick chops still
joined along the bottom). Spoon the stuffing into these cuts, packing it
in quite well (the stuffing should be moist and will stay in place).
Start at the middle and work out towards each end to make it easiest.
Push short skewers through the fat at each end of the roast to hold the
roast together until you tie it. Tie it from end to end.
Set roast in
roasting pan on bones. Cover loosely with a tent of aluminum foil. Roast
2 hours. Uncover, slash fat in a few places and continue roasting about
1 hour and 15 minutes more or until very tender and cooked through -
185F (85C) on the meat thermometer.