Super tasty recipe for roasted stuffed loin of Mutton from the book 'Much Ado About Mutton' by Bob Kennard. Bob has championed quality mutton for over 20 years.
-
1
boned loin*
of mutton with skin flaps
-
Salt
and
pepper
-
Un-smoked
ham
to cover the joint
-
100
g
butter
-
125
g
chopped 'ready to eat' dried apricot
-
75
g
breadcrumbs
-
2
cloves
of garlic, chopped
-
3
sprigs
rosemary, chopped
-
Zest
and
juice of 1 lemon
- Spread out the bones loin and sprinkle with a little pounded mace, salt and pepper.
- Melt the butter and add the remaining stuffing ingredients.
- Mix well then spread a layer of stuffing over the meat, followed by a layer of ham.
- Roll up the prepared loin and tie it tightly with butchers's string, tucking in the flaps as you go to help secure the stuffing.
- Place the stuffed loin in a baking tray and roast at gas mark 3/ 325F/ 160C until tender, around 2 hours depending on the size of the loin.
