date:Jun 16, 2014
ns. Transfer to a medium bowl, add the raisins, sage, walnuts, lemon rind, breadcrumbs and egg, and stir to combine. Set aside to cool.
3. Preheat oven to 220C. Place the pork, skin-side down, on a clean work surface and use a sharp knife to cut a vertical slit through the thickest part without cutting all the way through. Open out pork to form one large piece. Place stuffing down the centre of the pork. Starting at the thick end, roll up pork firmly to enclose filling. Secure with kitchen stri