Pot roasted mutton or spring lamb

Pot roast mutton or lamb

Mutton has a reputation for being full of flavour but you rarely see it on supermarket shelves. So when the butcher at the market had a couple of lovely-looking Welsh mutton joints last week, I had to give it a try. Not knowing what to do with it, I asked the butcher – low and slow is the trick, apparently.

I happened to see a recipe in Olive for a three hour shoulder of lamb which seemed to fit the bill. I’ve adapted it slightly as it uses broad beans and lettuce ( so it would be a great spring lamb recipe) by using cabbage instead of lettuce and adding parsely to cut the richness of the mutton.

Start by heating the oven to 130 degC. Slash the meat and rub over a mix of crushed garlic, dried oregano, salt and pepper.

Pot roast mutton or lamb

Add whole shallots or chunks of onion around the meat and pour over about 300ml of stock (lamb ideally – I used beef which was fine).

Put a lid on and pop this in the oven for three hours – low and slow.

Take the lamb out of the pot and skim off any obvious fat from the surface of the liquid. Add in peas, broad beans (runners, in my case) and lettuce/cabbage. Turn the oven up to 180 degC. Put the joint back on top and pop back into the oven for 30 mins without the lid.

Once that’s done and the meat’s browned nicely, remove it to rest in a warm place.

To the sauce add the juice of half a lemon and a handful of chopped mint, coriander and flat leaf parsley. Put this back in the oven uncovered for five to ten minutes just to let the flavours combine.

The meat is falling-apart tender and the sauce retains all the deep flavour from the joint, with a real punch of sweetness from the veg and freshness from the herbs and lemon.

spring lamb

A fantastic put-it-in-the-oven-and-forget-about-it Sunday afternoon dish. Ours went in at half time between Wales and Ireland this afternoon and was ready in time to celebrate a nail-biting victory.

As a first experiment with mutton it was a definite success – it’s certainly going to be on our menu whenever I can find it.

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Categories: Beef lamb and pork, Leftovers, Summer, Weekend


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