Stuffed breast of mutton

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6 servings
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Mutton

By Food24 November 03 2009
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Ingredients (17)

1.00 mutton — deboned rib
STUFFING
500.00 g beef mince
2.00 bread — sliced white, soaked in milk
1.00 onion — finely grated
1.00 apples — grated
150.00 g prunes — pitted, soaked, finely chopped
150.00 g seedless sultanas — soaked in 125ml boiling water
25.00 ml vinegar — wine
25.00 ml chutney
15.00 ml jam — smooth, apricot
5.00 ml salt
freshly ground black pepper
coriander — ground
cloves — ground
fresh thyme
salt and freshly ground black pepper
1.00 orange juice
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Method:

Place the deboned mutton on a flat surface.
Combine all the ingredients for the stuffing in a mixing bowl and season to taste with salt, pepper, ground coriander, ground cloves and thyme.
Spread the breast evenly with the stuffing, and roll up carefully. Secure with pieces of string about 1 cm apart.
Season the outside of the breast with salt and pepper and place in an oven bag in an ovenproof dish. Pour the orange juice over it and seal the bag.
Bake at 160 ºC (325 ºF) for about 1 1/2 hours.
Remove the meat from the oven bag and bake for a further 30 minutes uncovered.
Slice the meat and serve with green beans, stewed prunes and baked potatoes.



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