MUTTON SHOULDER STUFFED

INGREDIENTS

• 1 large (3 to 4 pounds) mutton shoulder, blade bone removed
• 1 tablespoon vegetable oil
• 1 cup seasoned bread crumbs
• 2 cloves finely chopped garlic
• 2 tablespoons finely chopped onion
• 1 teaspoon dried chopped fresh mint (or parsley)
• 1/2 lemon grated zest
• 1 tablespoon milk or cream with 1 beaten egg 

DIRECTION

• First preheat oven to 325 F and line a roasting pan with nonstick foil.
• Now rub the external of mutton shoulder with vegetable oil and then sprinkle it gently with salt and pepper.
• Take a small bowl, toss bread crumbs, garlic, onion, mint, lemon zest, and egg until combined.
• After stuffing the mutton cavity and roll it to cover, and tie with a string tightly or secure with a metal skewer.
• After this procedure roast it for approximately 3 hours. 

Note it should be done by basting with pan juices or additional vegetable oil which you can add to prevent roast from drying out.At last remove to a platter and cover loosely with foil. Leave the mutton shoulder for about 15 to 20 minutes more before serving.