Shoulder of mutton with corn cakes

Ingredients 14
Servings 1


Serving Change
  • MEAT
  • 2
    shoulder of mutton
  • pork speck, thinly sliced
  • fresh garlic, sliced into strips
  • salt
  • barbecue spice
  • apricot jam
  • few strips bacon
  • 1
    boiling water
  • salt
  • 150
    mealie meal
  • 2
    extra-large eggs, beaten
  • oil for frying


Preheat the oven to 160 ºC (325 ºF). Pierce the meat in a number of places and stuff with strips of speck and garlic. Season to taste with salt and barbecue spice. Spread a thin layer of apricot jam over the meat and cover with strips of bacon if desired. Place in an oven bag and roast until the meat is tender and cooked through. Serve with the corn cakes. Place the boiling water and salt in a saucepan. Blend the mealie meal with a little cold water and add to the boiling water. Stir continuously until the mixture comes to the boil. Reduce heat and simmer until cooked through. Stir frequently. Drop spoonfuls of the mixture on to a clean tea towel and flatten them. When completely cold, dip in beaten egg and fry in the heated oil until browned. Serve each corn cake topped with a slice of meat and a little gravy.

Read more on: roast  |  shallow-fry


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