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Home    Recipes    Mutton    Rolled Shoulder of Lamb/Mutton

Rolled Shoulder of Lamb/Mutton

Boneless rolled shoulder of meat
Recipe By : Niru Gupta
Type: Mutton Serving: 4


  • Oven Temp: 400 F-204 C  
  • Shoulder of lamb/mutton, de-boned 750 g (weighed before de-boning)
  • (reserve the bones of the meat)
  • Vinegar 1 tbsp (15 g )
  • Worcestershire Sauce 1 tsp (5 g)
  • Salt, to taste or 1 tsp
  • Black Pepper (Kali Mirch) powder tsp
  • Flour (Maida) 2 tbsp (15 g)
  • Butter 1 tbsp (15 g)
  • Onion, peeled 1 small (about 2 diameter)
  • Carrot, peeled 3 piece
  • Bay leaf (Tej patta) 1
  • Water 1 cup (240 ml)
  • Few greens for garnish
  • For Gravy:
  • Cornflour/Cornstarch 1 tbsp (8 g)
  • Salt, to taste or tsp
  • Dash of powdered black pepper (Kali Mirch)
  • Tomato ketchup 1 tbsp (15 g)


  • Spread meat on a wooden board with the smooth side down and beat over it with a mallet or a knife. Sprinkle the flour, salt and pepper and beat again till thinner and easy to roll.
  • Rub vinegar and Worcestershire sauce into the meat on the beaten side.

  • Fold uneven edges of the shorter sides inwards, and begin rolling from one broader side, towards the other. Tie with a thread, diagonally and across to hold in shape while baking. Leave thus 3-4 hours.

  • Rub butter all over the roll. Place in a roasting pan along with the bones, onion, carrot, bay leaf and water.

  • Place in a pre-heated oven, and roast for 1 hour, basting and turning every 15 minutes.

  • Strain drippings into a cup and water to measure to a cup. Mix the gravy ingredients into this liquid and cook till slightly thick.

  • Remove thread from the meat. You can either serve it whole, in which case you place the meat on an oven-proof serving dish, baste with a little of the gravy, re-heat in a hot oven for 7-10 minutes, garnish with parsley or coriander and serve with the gravy on the side. Alternately, you can slice it before serving.

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