Stuffed and Roast Loin or Shoulder of Mutton

Ingredients

  • A loin or shoulder of mutton
  • veal forcemeat or sage and onion stuffing
  • salt and pepper
  • 2–3 oz. dripping

Method

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. over. Baste occasionally. A good gravy or brown sauce may be served with the meat.

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