1. Heat butter (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.

2. Heat oven to 325 degrees F (160 degrees C). Have ready a roasting pan just large enough to hold the roast.

3. Cut down from top of roast just to but not through back-bone (you will end up with 8 to 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.

4. Set roast in roasting pan on bones. Cover loosely with a tent of aluminum foil.

5. 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 - 185 degrees F (85 degrees C) on the meat thermometer.

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Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.