Name: Slow-cooked stuffed breast of mutton with wild garlic and fennel
Yield: Serves 4
Ingredients: 1 small onion, peeled, halved and finely chopped; A good knob of butter; 1 fennel bulb, halved and finely sliced; 1 onion, peeled, halved and finely sliced; 3 tbsp fresh white breadcrumbs; 3-4 tbsp water; 2 handfuls of wild garlic leaves, washed and dried; A handful of wild garlic leaves, washed and dried; 200 g coarse mutton or lamb mince and/or a mix of sweetbreads, liver, heart and kidneys; 1 x 500 g mutton or lamb breast, boned; Salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Medium

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.