Monday, 4 January 2010

Slow-roast shoulder of mutton

A couple of years ago, Jenny and I cooked some mutton for the first time in living memory, and were very disappointed in it. Despite following instructions from a cookbook, it was tough to the point of being inedible and I recall that it tasted nasty, though that's not what Jenny remembers. We resolved not to make that mistake again.

Then the other week, the lady butcher in Bury Lane Farm Shop, knowing we're into slow-roasting, offered us a half-shoulder of mutton, promising that we'd love it. So we stuck it in the freezer, and finally cooked it on Friday for our New Years Day dinner.

We coated it with spices using a Hugh Fernleigh-Whittingstall recipe, covered it with foil and roasted it for 6 hours at 120°C. It was fabulous! We're complete converts. We don't know what we did wrong the last time, but this was as good as any of the other slow-roasts we've done. Yum!

2 comments:

Layclerk said...

I have to confess to a certain fondness for the occasional Scotch Pie, or Mutton Pie as it's sometimes known. Truly unhealthy, but the best examples of it are very tasty indeed.

And one of the best hangover cures known to man is a hot Scotch Pie in a roll. That's a morning roll spread thickly with Lurpak butter. Heart attack in a bun perhaps, but it sure as hell banishes the morning after feeling. HP sauce is optional.

MMMMmmmmmmmmmmmmm!

Rob Clack said...

I had to look up Scotch Pie and it does look tasty!

We finished the leftover mutton by mincing it and making it into a shepherd's pie.

We fried up some onion and garlic, threw in the minced mutton, added diced carrot and some frozen peas and, just to finish them off, the remains of some frozen sweetcorn.

Into an ovenproof dish, covered with mashed potato and into the oven for 20 mins or so. Yum.

And there was enough for two lunches the next day!