Swaledale Mutton Co.


  • Rolled Breast

Rolled Breast



Many people feel that the Breast meat from a sheep is fiddly and difficult to do much with, especially if the bones have been left in. The trick here is to request the breast be boned and rolled before you order (or bone it out yourself), which makes this recipe possible!







1) Crumble a small black pudding into a mixing bowl, add a good handful of breadcrumbs and one egg. Mix this all together gently with your hands.


2) Add half a chopped onion, a pinch of fresh or dried thyme and some salt and pepper.

Mix again.


3) Unroll the boned mutton breast and lay it flat.


4) Form the black pudding mixture into a rough sausage shape as long as the rolled breast and place in the centre


5) Carefully roll the breast around the black pudding, and tie around with butchers string three or four times.


6) Place in a baking tray and surround with whatever vegetables you are going to serve it with


7) Drizzle a little oil over the vegetables and meat


7) Bake at 160C until the meat is thoroughly cooked


8) Enjoy!





Swaledale Mutton Co.



Swinithwaite, Wensleydale