Ribble Valley Mutton Pot Roast
In the last few years, I have noticed what the chef?s are calling a return to the grass roots of British cuisine and seeing that a lot of mutton dishes abound I thought I would just add this one. I first came across it about 1969 when we had it on the menu at the Aspinall Arms at Mitton we only served it from about November until the spring lamb started coming in about March or April.
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|2 1/4 KilogramsMutton Shoulder; about 4 to 5 pounds in weight boned and rolled|
|4 clovesGarlic; minced|
|2 sprigsFresh Rosemary|
|5 teaspoonFresh Thyme Leaves|
|2 teaspoonRowan Jelly; or you can use redcurrant jelly|
|1 glassRed wine|
|1 tablespoonVegetable oil|
|4 slicesStreaky Bacon; chopped|
|1 tablespoonPlain flour|
|1 cupStock; made from the bones from the shoulder|
|450 gramsPotatoes; a medium size cut into quarters|
|4 largeCarrots; cut into large chunks|
|250 gramsField mushrooms; or chestnut button mushrooms|
|1/4 teaspoonSea salt|
|1/4 teaspoonCracked black pepper|
Ribble Valley Mutton Pot Roast Preparation
Combine the mutton, garlic, rosemary, thyme, Rowan or redcurrant jelly, and wine to make the marinade. Place the mutton in the marinade and turn the mutton over and over to coat evenly.
Cover and place in the fridge for at least 6 hours but better still overnight.
Heat the oven to 300F, 150?c, gas mark 3
Remove the mutton from the marinade and keep back the marinade, dry the mutton off with some kitchen paper. Then heat the oil in a Dutch oven or heavy casserole over a medium heat add the mutton and cook until sealed, browned and well caramelised all over. Remove from the pan and add the bacon and onions and cook, stirring until golden, takes about 5 minutes. Stir in the flour and add the marinade and stock. Return the mutton to the pan and cover, put into the oven to cook for 45 minutes. Add the potatoes and carrots cover, and return to the oven and cook for 1 hour or until potatoes are tender.
Remove the mutton and vegetables to a warmed dish and cover with foil to keep warm. Bring the pan juices to a boil and boil until reduced and thickened slightly add Sea salt and freshly cracked black pepper to taste.
To serve carve the mutton into nice thickish slices and surround with vegetables, pour over the sauce and serve
It''s sad that still we struggle for the most part in vain to find mutton in butcher''s shops and supermarkets, maybe we should start a campaign?
What is the difference between mutton and lamb well mutton has a more intense, richer and has more depth of flavour than lamb and requires longer cooking times. It is extraordinarily well suited to roasting, stewing and braising.
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