Roast Leg of Mutton Boxed and Stuffed

Ingredients

• 1 leg of mutton
• forcemeat (highly seasoned)
• gravy for serving

Directions

1. Using a very sharp knife, start boning the leg of mutton from the underside.

2. Cut under the skin until you reach the bone, then cut down to the bone.

3. Carefully cut around the bone up to the socket and remove the large bone from the thick end.

4. Ensure the meat is clear of the bone and draw out any remaining bones.

5. Stuff the orifice with highly seasoned forcemeat and tightly fasten the knuckle end.

6. Replace the bone at the base of the joint and sew it in place.

7. Baste the leg well during cooking and serve with a good gravy.