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.
Ingredients
- 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
Instructions
- Arrange the deboned meat into a rough rectangle and season with salt and pepper
- Rub the garlic all over the meat
- Mix the herbs and hot spice (optional) into the sausage meat
- Spread evenly across the mutton, but not quite to the edges, and then roll tightly tucking in any strands of meat
- Tie with 4 or 5 strands of butchers string
- Place in a hot oven (220 degrees fan) and roast for 20 minutes turning once to colour the joint
- Reduce the heat (160 degrees fan), cover with foil and roast for 2 - 3 hours until very tender
Notes
Use the juices to make gravy and serve with mashed potato and a green veg such as kale or savoy cabbage
Recipe by Hebridean Mutton at https://hebrideanmutton.co.uk/roast-mutton-breast-with-sausage-stuffing/