Roast Mutton Breast With Sausage Stuffing

Mutton breast stuffed with good quality sausage meat which has been enhanced with herbs of your choice,

Roast Mutton Breast With Sausage Meat Stuffing

This recipe is great served on the day you make it, but is also good the next day chopped and reheated in a big frying pan with roasted veg and cooked rice. Add some cubed feta just before serving with a green salad.


  • 1 boned mutton breast
  • 150 g lean good quality sausage meat
  • 2 cloves garlic, crushed
  • 2 large handfuls chopped fresh parsley
  • Chilli pepper, cayenne or harissa spice to taste (optional)
  • Salt and freshly ground black pepper


  1. Arrange the deboned meat into a rough rectangle and season with salt and pepper
  2. Rub the garlic all over the meat
  3. Mix the herbs and hot spice (optional) into the sausage meat
  4. Spread evenly across the mutton, but not quite to the edges, and then roll tightly tucking in any strands of meat
  5. Tie with 4 or 5 strands of butchers string
  6. Place in a hot oven (220 degrees fan) and roast for 20 minutes turning once to colour the joint
  7. Reduce the heat (160 degrees fan), cover with foil and roast for 2 - 3 hours until very tender


Use the juices to make gravy and serve with mashed potato and a green veg such as kale or savoy cabbage

smells wonderful and tastes fabulous.

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