Slow roasted leg of mutton with rosemary and thyme 

Mutton doesn’t have be cooked in a casserole – here, Im using fantastic Herdwick Mutton from the fells of Cumbria. If you really don’t want to use mutton then a leg of lamb will be fine 

Shopping List 

 1 whole leg of mutton with a good coating of fat

 1 generous handful of fresh thyme and rosemary, de-stalked and chopped

 2 large onions, roughly chopped

 2 large carrots, roughly chopped

 4 sticks celery, roughly chopped

 500ml good quality local beer(I’m using a dark Cumbrian ale) 

 500ml hot chicken stock, preferably fresh

 1 tbsp cornflour, mixed to a paste with a little cold water

Pre-heat the oven to 220°c.

Put the carrot, celery and onion in a roasting tin and sit the mutton on top.

Season with salt and pepper.

Pour the beer and the stock around the mutton and put it in the oven.

After half an hour, reduce the heat to 140°c and leave to cook for 4 hours, until the meat is falling away from the bone. Check the meat periodically and top up the liquid with more stock if needed.

Remove the meat and vegetables to a warm plate and skim off any fat from the liquid in the roasting tin, then put it on the hob and heat until the liquid is bubbling. Stir in enough of the cornflour paste to thicken the gravy.

Serve with creamy mashed potatoes and seasonal vegetables.

This recipe will serve 6 people easily

Preparation time 25 minutes 
Cooking time 4 hours and 30 minutes.
This is a fantastic recipe for an alternative Sunday lunch or evening supper 

Written by Jon Fell

Head Chef Rosehill Theatre, Chef on the Simply Good Food TV app, run a Seafood Cookery Class at Peter Sidwell Cookery School, Newspaper food columnist

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