Stuffed and Roast Loin or Shoulder of Mutton

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • A loin or shoulder of mutton
  • veal forcemeat or sage and onion stuffing
  • salt and pepper


Remove all the bones from the meat. Trim off any skin and surplus fat and flatten the meat with a rolling-pin. Season the meat well with salt and pepper and spread on the forcemeat or stuffing. Roll up and tie securely with string. Melt the dripping in a covered meat-tin, put in the meat and roast in a moderate oven (350° F., Gas 4) until tender. Allow 25 min. per lb. and 25 min.