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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