Slow-cooked stuffed breast of mutton with wild garlic and fennel from Mark Hix on Baking by Mark Hix

Name: Slow-cooked stuffed breast of mutton with wild garlic and fennel from Mark Hix on Baking by Mark Hix
Ingredients: A handful of wild garlic leaves, washed and dried; 200 g coarse mutton or lamb mince and/or a mix of sweetbreads, liver, heart and kidneys; Salt; freshly ground black pepper; 1 x 500 g mutton or lamb breast, boned; 3 tbsp fresh white breadcrumbs; 1 onion, peeled, halved and finely sliced; 1 fennel bulb, halved and finely sliced; A good knob of butter; 1 small onion, peeled, halved and finely chopped; 2 handfuls of wild garlic leaves, washed and dried; 3-4 tbsp water

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Breast of mutton is one of the most under-used cuts of meat. Its fattiness puts people off, but stuffed and slowly cooked it makes for a tasty, cheap meal. The breast can be stuffed with any of the...

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Ingredients

A handful of wild garlic leaves, washed and dried
200 g coarse mutton or lamb mince and/or a mix of sweetbreads, liver, heart and kidneys
Salt
freshly ground black pepper
1 x 500 g mutton or lamb breast, boned
3 tbsp fresh white breadcrumbs
1 onion, peeled, halved and finely sliced
1 fennel bulb, halved and finely sliced
A good knob of butter
1 small onion, peeled, halved and finely chopped
2 handfuls of wild garlic leaves, washed and dried
3-4 tbsp water