• Mutton shoulder, blade bone removed 1 large (3 to 4 pounds)
• Vegetable oil 1 Table spoon
• Seasoned bread crumbs 1 cup
• Finely chopped garlic 2 cloves
• Finely chopped onion 2 Table spoons
• Chopped fresh mint (or parsley) 1 Table spoon or 1 teaspoon dried
• Grated zest of ½ lemon
• Beaten egg 1 with 1 Table spoon milk or cream

First preheat oven to 325 F and line a roasting pan with nonstick foil.

Now rub the exterior of mutton shoulder with vegetable oil and then sprinkle it generously with salt and pepper.

Take a small bowl, toss bread crumbs, garlic, onion, mint, lemon zest, and egg until combined. After that place stuffing in the mutton cavity and roll it to cover, and tie with a string tightly or secure with a metal skewer.
After all these process 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

by Pak101.com (few years ago!) / 838 views