Subj : Oyster-Stuffed Mutton
To   : All
From : Ben Collver
Date : Sun May 19 2024 09:23:10

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Oyster Stuffed Mutton
 Categories: Lamb, Oysters
      Yield: 1 servings

           Butcher's twine
      2 lb Lamb or mutton shoulder
      8 oz Raw or cooked oysters; up to
           -12 oz, chopped
      2 c  Stale bread; chopped into
           -small pieces
      3 tb Breadcrumbs
     10 tb Beef suet; grated -OR-
    1/2 c  Butter; cut into small
           -pieces and left to come to
           -room temperature
      2 tb Fresh marjoram; roughly
           -chopped -OR-
      2 tb Fresh oregano; roughly
           -chopped -OR-
      2 ts Fried oregano
      1    Lemon; zest of
      1 ts Ground black pepper; plus
           -more for coating the roast
      3    Egg yolks
           Salt; to taste
           Oyster sauce; to serve *

  Clean and prepare your lamb or mutton shoulder for stuffing.

  Preheat your oven to 425°F.

  If you are using fresh chopped oysters, you may want to saute them in
  butter for a minute before adding them to the stuffing mix. This
  stuffing is not cooked before use like many modern stuffings.

  Prepare stuffing:

  Mix bread, breadcrumbs, suet, chopped oysters, marjoram, lemon zest,
  and pepper. Taste test to see if you need more salt. Mix with egg
  yolks to soften. If your stuffing is dry and isn't combining in
  glorious squishyness, add more butter or another egg yolk.

  Stuff the lamb shoulder:

  Using butcher's twine, tie the roast at one-inch intervals and place
  it in a roasting dish. Dress the lamb with pepper and salt. I added a
  few whole oysters to the pan and balls of leftover stuffing.

  Roast at 425°F for a half hour to brown the meat. Then turn the oven
  down to 325°F and roast for another 30-60 minutes (depending on your
  preference for rare to well-done lamb). My roast needed 50 minutes at
  325°F. Rest 20 minutes before carving. Serve something green,
  something starchy, and maybe oyster sauce.

  * A speculative recipe for oyster sauce, which I did not make: Cook 3
  oz fresh oysters in 2 tb butter. Season with marjoram, black pepper,
  and salt to taste. Serve with the cooked roast.

  Recipe by Marissa Nicosia

  Recipe FROM: <https://rarecooking.com/2016/05/04/
  to-stuff-a-shoulder-of-mutton-with-oysters/>

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