PULLED MUTTON SHOULDER WITH COLESLAW

Serves 6

Mutton.jpg

For the pulled mutton

2kg mutton shoulder
2 garlic cloves, peeled and chopped
2 tsp paprika
2 tsp ginger
2 tbsp tomato puree
2 tbsp olive oil
1 tbsp capers
2 tbsp fresh thyme leaves,
plus extra for garnish
2 tbsp honey
zest and juice of 1 lemon
sea salt and white pepper



 

For the coleslaw

1 onion, peeled and sliced
2 carrots, trimmed and sliced
1 red cabbage, sliced
2 tbsp currants
100g yogurt
2 tbsp fresh flat leaf parsley
crusty bread rolls, to serve

Preheat the oven to 160°C/gas mark 3. In a food processor, blend together the leaves from the herbs, zest and juice of the lemon, honey, pink peppercorns and half of the oil. Season with a pinch of salt and 1 tsp cracked black pepper. 

Place the mutton leg in a roasting tin and coat the meat with the herb mixture, rubbing it in well. Cover loosely with foil. Fill the tin with the white wine and 300ml water. Roast for 4 hrs, basting every hour. Leave to rest, covered in the foil, for 10 mins.

Place the squash pieces in a large saucepan and cover with boiling water. Bring to the boil, then simmer for 10 mins until soft. Drain and mash with the remaining oil and salt and pepper. Transfer the squash to a serving dish and garnish with some extra herbs. Garnish the mutton with herbs, pieces of lemon, sea salt and pink peppercorns. Carve to serve.

Other mutton recipes from the Sept/Oct issue of LandScape magazine includes:

  • Mutton chops in tomato and rosemary sauce
  • Mutton roll
  • Mutton, carrot and cumin casserole
  • Slow-cooked mutton leg with butternut squash

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