|
Ingredients
|
For 4
|
For 100
|
|
Leg, shoulder or breast of mutton
|
500gms
|
12.5kg
|
|
Dripping or fat
|
30gms
|
225gms
|
|
Refined flour
|
10gms
|
250gms
|
|
Stock
|
590ml
|
14.75litre
|
|
Pepper
|
a pinch
|
15gms
|
|
Salt
|
10gms
|
100gms
|
|
Forcemeat stuffing:
|
|
|
|
Fresh breadcrumbs
|
30gms
|
900gms
|
|
Butter or margarine
|
15gms
|
455gms
|
|
Grated lime rind
|
a pinch
|
15gms
|
|
Parsley
|
1 tsp
|
55gms
|
|
Mixed herbs
|
a pinch
|
30gms
|
|
Pepper
|
to taste
|
10gms
|
|
Salt
|
to taste
|
50gms
|
|
Egg for binding
|
½
|
3
|
|
Or
|
|
|
|
Milk
|
10ml
|
115ml
|
Wash and wipe the meat. With a sharp pointed remove the
bones. Prepare the stuffing. Spread out the meat and season and then place the
stuffing. Spread out the meat and season and then place the stuffing. Roll up
being careful to tuck in any stuffing. Tie securely with a string. Weight and
allow 30 minutes to each 450gms and 30 minutes over. Place the joint in a
baking tin. Baste with dripping and cook in an oven at 190oC (375oF)
or gas mark 5. After 10 minutes reduce the temperature to 165oC (330oF)
or gas mark 3 and cook till done, basting occasionally. Dish the meat and
remove the string. Remove extra fat from baking tray. Add flour and brown. Add
stock and seasoning, keep on fire, stir well till it starts boiling. Strain and
serve with the meat.
