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Stuffed Shoulder of Mutton Recipe

1 large mutton shoulder
1 cup bread crumbs
1 Tbsp parsley, chopped
Grated rind of 1/2 lemon
1 Tbsp fat
Salt and pepper
1 egg, beaten well

Remove the blade bone from the shoulder, or have the butcher do it.

Mix together the crumbs, parsley, lemon rind, fat, salt, pepper and egg.

Stuff the boned cavity, sew up the opening and roast.

Be sure to baste frequently with a little fat or the meat will be dry. Allow 15 minutes to the pound. Serve with gravy.
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