Rolled Mutton

Ingredients

• 4 pounds Lamb shoulder, bone-in (Original recipe calls for mutton; lamb shoulder is the modern equivalent)
• 1 teaspoon Black pepper, freshly ground (For seasoning the filling)
• 0.5 teaspoon Nutmeg, ground
• 0.25 teaspoon Cloves, ground
• 2 tablespoons Fresh parsley, finely chopped
• 1 teaspoon Lemon zest, finely grated
• 1 tablespoon Fresh thyme, chopped (Or 1 teaspoon dried thyme)
• 1 tablespoon Fresh marjoram, chopped (Or 1 teaspoon dried marjoram)
• 1 small Onion, finely minced (For the filling)
• 1 large Egg yolk, beaten (To bind the filling)
• 1 teaspoon Salt (For the filling)
• 1 medium Onion, quartered (For the gravy)
• 0.5 teaspoon Salt (For the gravy, adjust to taste)
• 0.25 teaspoon Black pepper (For the gravy)
• 2 tablespoons Butter (For thickening the gravy)
• 2 tablespoons All-purpose flour (For thickening the gravy)
• 1 tablespoon Red wine vinegar
• 1 tablespoon Mushroom ketchup or Worcestershire sauce (Worcestershire sauce is a modern substitute)
• 1 tablespoon Soy sauce
• 1 tablespoon Lemon juice (Modern substitute for lemon pickle)
• 0.5 cup Port wine (Ruby port works well)
• 3 cups Water (For making the gravy)
• 0.5 cup Fresh breadcrumbs (For forcemeat balls)
• 1 piece Kitchen twine (For tying the rolled mutton)

Instructions

1. 1Carefully bone the lamb shoulder, keeping the skin intact and avoiding any tears. Use a sharp boning knife to work around the bones, removing them completely while preserving the outer layer of meat and skin.
2. 2Cut all the meat from the skin and mince it finely. Reserve about 2 tablespoons of the minced meat for the forcemeat balls. In a bowl, combine the remaining minced meat with black pepper, nutmeg, ground cloves, chopped parsley, lemon zest, thyme, marjoram, minced onion, salt, and the beaten egg yolk. Mix thoroughly until well combined.
3. 3Lay the lamb skin flat on a work surface. Spread the seasoned minced meat mixture evenly over the skin. Roll it up very tightly, forming a compact cylinder. Tie securely with kitchen twine at 1-inch intervals along the length of the roll.
4. 4Place the reserved bones and meat trimmings in a large pot. Add the quartered onion, salt, pepper, and 3 cups of water. Bring to a boil over high heat.
5. 5Reduce heat to low and simmer the bones and vegetables for 1.5 hours, skimming any foam that rises to the surface. This creates a flavorful stock for the gravy.
6. 6Preheat oven to 350°F (175°C). Place the rolled mutton in a roasting pan and bake for 2 to 2.5 hours, depending on size, until the internal temperature reaches 145°F for medium or 160°F for well-done. Baste occasionally with pan juices.
7. 7Strain the simmered stock through a fine-mesh sieve, discarding the bones and vegetables. You should have about 2 cups of stock.
8. 8In a saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 2-3 minutes until the mixture is smooth and lightly golden, creating a roux.
9. 9Gradually whisk the strained stock into the roux, stirring constantly to prevent lumps. Add the vinegar, mushroom ketchup (or Worcestershire sauce), soy sauce, lemon juice, and port wine. Bring to a simmer and cook for 5 minutes, stirring occasionally, until the gravy thickens. Adjust seasoning with salt and pepper to taste.
10. 10Combine the reserved minced meat with the breadcrumbs and a pinch of the herbs from the filling mixture. Form into small balls about 1 inch in diameter. In a small pan, fry the balls in a little butter over medium heat for 5-6 minutes, turning occasionally, until browned on all sides.
11. 11Remove the rolled mutton from the oven and let it rest for 10 minutes. Remove the twine and slice into 1-inch thick rounds. Arrange on a serving platter, pour the gravy over the slices, and garnish with the forcemeat balls.