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Stuffed Shoulder Of Mutton

French.Recipes's picture
  Boneless shoulder of mutton 1
  Fat 4 Tablespoon
  Crustless bread 5 Ounce
  Pork/Sausage meat 5 Ounce
  Green olives 4 Ounce
  Grated lemon peel 1 Teaspoon
  Carrot 1
  Onion 1
  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.

Recipe Summary

Main Dish

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