Stuffed Shoulder Of Mutton
|Boneless shoulder of mutton||1|
|Crustless bread||5 Ounce|
|Pork/Sausage meat||5 Ounce|
|Green olives||4 Ounce|
|Grated lemon peel||1 Teaspoon|
|Mixed herbs||1 Bunch (100 gm)|
|Stock||1 Cup (16 tbs)|
Prepare a stuffing with the bread and sausage meat, add the olives, scalded and stoned, some pepper, and a pinch of grated lemon peel.
Spread this on the boned shoulder of mutton, roll it and tie it up.
(Note: It is much easier to tie up a stuffed shoulder of mutton than the average Christmas parcel: with a firm hand and a piece of string it may be done in a few seconds.) Brown the boned, rolled and stuffed shoulder lightly in fat, adding the sliced onion and carrot, the bunch of mixed herbs, a few pieces of bacon and the mutton bone, then gradually add enough hot stock to come halfway up.
Simmer with the lid on, over a gentle heat, for 2 hours, turning the meat several times in its gravy, or cook in exactly the same way in a casserole in a slow oven.