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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
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
1kg lamb scrag
210g chilled butter
1 tbsp rapeseed oil
2 onions, finely chopped
1 garlic clove, finely chopped
2 tbsp cornflour
350ml white wine
200ml vegetable stock
1 head of broccoli, chopped
½ celeriac, cubed
1 tbsp capers
Sprig of mint and thyme, plus extra to garnish
20g fresh flat-leaf parsley, chopped
1 Jerusalem artichoke, grated
350g self-raising flour, plus extra to dust
zest of 1 lemon
sea salt and black pepper
Preheat the oven to 180°C/gas mark 4. Place 10g of the butter and the oil in a large heat- and ovenproof casserole dish and heat until sizzling. Add the lamb scrag, browning on each side for 5 mins, then transfer to a plate. This may have to be done in batches, depending on the size of the dish.
Sauté the onion and garlic in the dish for 10 mins, stirring until soft and translucent. Mix in the cornflour and stir in the wine gradually, followed by the stock. Add the lamb scrag and bring to the boil.
Add the pieces of broccoli and celeriac cubes to the dish with the capers and 1 sprig of the thyme. Season with pepper, and cover with a lid. Cook in the oven for 3 hrs.
Place the remaining herbs and grated artichoke in a mixing bowl with the flour. Add the lemon zest and grate in the remaining butter. Season with salt and pepper, then beat 1 egg in a small bowl. Stir the egg and 2 tbsp cold water gradually into the flour mixture until it forms a thick dough. On a surface dusted with flour, roll out the dough to approximately A4 size, then cut out rounds with a 30mm pastry cutter. Place on a cling-filmed plate and cover with more cling film. Chill until needed.
Remove the casserole, and turn the oven up to 190°C/gas mark 5. Push the scrag ends to the middle of the dish, removing any bones if the meat has fallen off. Place the cobbler rounds in the pot, around the sides.
Beat the remaining egg in a small bowl and brush the cobblers with it. Return the dish to the oven, uncovered, and cook for a further 20-25 mins. Serve garnished with herbs.
Other slow cooked meat recipes in our Nov/Dec 2016 issue:
- Braised lamb shanks
- Slow-cooked barbecued pork ribs
- Pig cheek stew
- Slow-cooked ham hock
- Pot roast beef brisket with beetroot, swede and whisky
1 x 2kg whole duck
1 butternut squash
1 tbsp juniper berries
150ml red wine
2 tbsp caster sugar
2 tbsp chopped flat-leaf parsley
2 tbsp olive oil or duck fat
2 tbsp honey
1 tsp dried thyme
sea salt and black pepper
Preheat the oven to 180°C/gas mark 4. Place the duck on a chopping board, breast-side down. Remove the backbone by cutting around it, then flatten the bird by pushing down on the sides. Turn over and flatten the other side. Place in a roasting tin and season with crushed juniper berries, salt and pepper. Roast in the oven for 1 hr.
In the meantime, combine the blackberries, the juice of 1 orange and red wine in a small pan and add the sugar. Bring to the boil, then add the parsley and season with pepper. Simmer for 10 mins until reduced and sticky. Cover the duck with the blackberry mixture, then cut the remaining oranges into quarters and add to the tin. Roast for a further 30 mins, then rest for 10 mins, covered with tin foil.
While the duck is roasting, chop the butternut squash into wedges and place in a saucepan of boiling water. Simmer for 10 mins, then refresh with cold water. Coat the butternut squash with the oil or duck fat and the honey in a roasting tin. Season with pepper and sprinkle with thyme. Turning the oven down to 200°C/gas mark 6 as they go in, roast for 10 mins until golden and fluffy. Serve with the duck.
Other duck recipes in our Sept/Oct 2016 issue:
2.5kg Bramley apples
1.2kg light, soft brown sugar
1 red chilli (optional)
1.2 litres cider vinegar
2 cinnamon sticks
5 star anise
40g fresh root ginger
½ tbsp sea salt
Core and chop the apples into small chunks. Zest and juice the lemon. Place the zest and apple into a large saucepan, stirring in the lemon juice. Add the sugar and 200ml of cold water and stir thoroughly. Heat through, stirring constantly until the sugar has dissolved and the apples are glossy. Trim and half the chilli lengthways. Add the chilli halves, cider vinegar, cinnamon sticks and star anise to the apple mixture. Bring to the boil.
Peel the ginger, then grate into the saucepan. Add the salt and 1 tbsp of roughly cracked peppercorns. Stir thoroughly and simmer for 4 hrs until thick and sticky.
Transfer to sterilised jars. Place a wax disc on top of the chutney and seal with a sterilised lid. Keep in a cool, dark place for 1 month before opening.
Other chutney recipes in our Sept/Oct 2016 issue: