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. 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

Recipe by Hebridean Mutton at