Ingredients:

• 2 kg – piece of boneless Mutton from the shoulder
• 2 tbsp – Butter or oil
• 2 medium sized Onions chopped
• 4 tbsp – bread crumbs
• 1 tsp – salt
• 2 tsp – pepper powder
• 1 tsp – chopped Parsley
• 1 tsp – dried Mint powder
• 2 tbsp – Milk

Method:

1. Melt the butter in a pan and gently saute the chopped onions for about 3 minutes. Turn off the heat.
2. Add the bread crumbs, salt, pepper, mint powder and milk and mix well.
3. Wash the meat and lay it flat on a big plate.
4. Spread the onions and bread crumbs mixture over the meat. Roll up the mutton with the stuffing inside and tie securely with a thick thread or twine.
5. Place in a buttered roasting pan or dish and spread the butter or oil all over. Cover with aluminium foil.
6. Cook in a moderate oven (355 degrees) for 40 to 45 minutes till the meat is tender.
7. Remove the foil and cook for 15 minutes more till the roast is brown all over.

Recipe courtesy of Bridget White