Rolled mutton with mushroom and herb stuffing

Recipe from: 4/1/2005 12:00:00 AM

Ingredients 12
Servings 10
Time

Ingredients

  • 2.50
    kg
    mutton shoulder, deboned (ask your butcher to debone it for you)
  • 2
    cloves garlic, crushed
  • 250
    g
    button mushrooms, finely chopped
  • 65
    ml
    chopped parsley
  • 30
    ml
    olive oil
  • 250
    ml
    red wine
  • 125
    ml
    beef stock
  • 10
    ml
    salt
  • 3
    ml
    black pepper
  • 5
    ml
    sugar
  • corn on the cob (mealies)
  • cornflour or gravy powder
 

Method

 
Preheat oven to 180 °C.
Place mutton on a flat surface.
Mix together garlic, parsley, mushrooms and olive oil.
Spread mixture on mutton.
Roll the mutton up and secure with string at 25 mm intervals. Season with salt, pepper and sugar.
Place in a roasting tin with corn and roast for two hours.
Thicken mutton juices with a little cornflour or gravy powder to make gravy.
Serve with corn and a mixed bean salad.
 

Read more on: roast
 

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