Stuffed breast of mutton

Recipe from: 2/9/1989 12:00:00 AM
Ingredients 18
Servings 6
Time

Ingredients

  • 1
    deboned mutton rib (see tips)
  • STUFFING
  • 500
    g
    mince
  • 2
    slices white bread, soaked in a little milk
  • 1
    onion, finely grated
  • 1
    apple, grated
  • 150
    g
    stoned prunes, soaked and finely chopped
  • 150
    g
    seedless sultanas
  • 25
    ml
    wine vinegar
  • 25
    ml
    chutney
  • 15
    ml
    smooth apricot jam
  • 5
    ml
    salt
  • pepper
  • ground coriander
  • ground cloves
  • thyme
  • salt and pepper
  • 1
    orange, juice
 

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.
 

Read more on: bake
 

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