Slow-cooked stuffed breast of mutton with wild garlic and fennel

Preparation info
  • Serves


    • Difficulty


Appears in
Mark Hix on Baking

By Mark Hix

Published 2012

  • About

Breast of mutton is one of the most under-used cuts of meat. Its fattiness puts people off, but stuffed and slowly cooked it makes for a tasty, cheap meal. The breast can be stuffed with any of the lesser cuts such as minced shin or neck, or with offal as I suggest here. Fennel may not seem like an obvious partner for lamb but its subtle, aniseed flavour works a treat.