Stuffed Shoulder of Mutton
- 1 good sized shoulder of mutton
- 1 cup bread crumbs
- 1 Tbsp chopped parsley
- Grated rind of half a lemon
- 1 Tbsp chopped suet or drippings
- Salt and pepper to taste
- 1 egg
Remove the blade bone from the shoulder or have the butcher do it. Put the bread crumbs into a bowl with the parsley, lemon, suet, pepper and salt. Mix them with the egg, well-beaten. Stuff the cavity from which the bone was removed. Sew up the opening. Roast, basting frequently with a little fat or the meat will be dry.
Allow 15 minutes to the pound. Serve with a thick, browny gravy. Other dressings may be used if you prefer.
Allow 15 minutes to the pound. Serve with a thick, browny gravy. Other dressings may be used if you prefer.
Submitted by Aug 14, 2009
15 min 30 min 45 min
15 min 30 min 45 min