Boned Leg of Mutton Stuffed is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of a leg of mutton that's boned, stuffed with veal forcemeat and roasted before being served with a gravy made from the roasting juices. The full recipe is presented here and I hope you enjoy this classic British version of: Boned Leg of Mutton Stuffed.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
BONED LEG OF MUTTON STUFFED.
706. INGREDIENTS.—A small leg of mutton, weighing 6 or 7 lbs., forcemeat, No. 417, 2 shalots finely minced.
Mode.—Make a forcemeat by recipe No. 417, to which add 2 finely-minced shalots. Bone the leg of mutton, without spoiling the skin, and cut off a great deal of the fat. Fill the hole up whence the bone was taken, with the forcemeat, and sew it up underneath, to prevent its falling out. Bind and tie it up compactly, and roast it before a nice clear fire for about 2-1/2 hours or rather longer; remove the tape and send it to table with a good gravy. It may be glazed or not, as preferred.
Time.—2-1/2 hours, or rather longer. Average cost, 4s. 8d.
Trim any excess fat from the leg of mutton then butterfly the leg open and remove the bone. Make the veal forcemeat according to the recipe and mix in the shallots. Use the stuffing to fill the opened leg of mutton then roll the leg close. Secure with butcher's twine and sew the openings at either end closed so the stuffing cannot escape.
Place in a roasting tin then transfer to an oven pre-heated to 220°C and roast for 30 minutes. At this point reduce the oven temperature to 160°C and continue roasting for 24 minutes per kg (for medium cooked mutton).
When done, remove the leg from the roasting tin, cover with foil and set aside to rest for 15 minutes. In the meantime, pour about the fat from the roasting tin into a saucepan. Stir in 2 tbsp plain flour and cook for 3 minutes, stirring constantly. Now whisk in 400ml cold water until smooth. Bring to a simmer, season to taste (and colour with gravy browning if desired).
Slice the mutton and serve accompanied by the gravy.
