Serves 2 - 3

4 oz (100 g) fresh breadcrumbs

2 medium onions, parboiled and chopped

1 tablespoon chopped fresh sage

salt pepper

1 small egg, beaten, or a little cream

1 large breast of mutton or lamb, boned

1. Mix together the breadcrumbs, onions, sage, salt and pepper and bind with the egg or cream. Shape into a firm roll.

2. Lay the meat flat, fat side down, and place the roll of stuffing in the centre.

3. Roll up the meat and secure the flap.

4. Wrap in foil or place in a roasting tin and cover.

5. Cook in a preheated moderate oven 180°C (350°F) Gas Mark 4 for 2 hours.

6. Twenty minutes before the cooking time is finished, unwrap the meat or uncover it so that it can brown.

7. Baste several times with the fat in the tin.

8. Serve with a thick gravy.