- 1 kg of mutton brisket
- 300 g of liver
- 1 cup of buckwheat
- 2 bulb onions
- 4 tbsp of dairy butter
- 3 black pepper peas
- parsley – to taste
Peel liver, cut it into small pieces and mince. Boil buckwheat, mix it with chopped and slightly fried onion. Add pepper and salt. Mix the prepared mass with liver.
Slice mutton brisket across the grain. Make a deep cut along the full length of each piece of meat, fill the mutton with the prepared stuffing.
Arrange the mutton on a brazier. Pour it with melted dairy butter and bake (pour the meat with dairy butter from time to time during the baking process) until thoroughly cooked.
Transfer the mutton to a plate, decorate with parsley and serve.
Enjoy your meal!