Stuffed Mutton Shoulder

Ingredients:

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

Method:

1. Preheat oven to 325 F. Line a roasting pan with nonstick foil.
2. Rub exterior of mutton shoulder with vegetable oil and sprinkle generously with salt and pepper.
3. In a small bowl, toss bread crumbs, garlic, onion, mint, lemon zest, and egg until combined. Place stuffing in the mutton cavity, roll to cover, and tie with string or secure with a metal skewer.
4. Roast for 3 hours, basting with pan juices or additional vegetable oil to prevent roast from drying out.
5. Remove to a platter, cover loosely with foil, and let mutton shoulder rest for 15 to 20 minutes before slicing to serve.