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

How to Make Roasted Stuffed Shoulder Of Lamb

• Melt the butter in a pan and gently saute the chopped onions for about 3 minutes. Turn off the heat.
• Add the bread crumbs, salt, pepper, mint powder and milk and mix well.
• Wash the meat and lay it flat on a big plate.
• 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.
• Place in a buttered roasting pan or dish and spread the butter or oil all over. Cover with aluminium foil.
• Cook in a moderate oven (355 degrees) for 40 to 45 minutes till the meat is tender.
• Remove the foil and cook for 15 minutes more till the roast is brown all over.