Remember to remove your diced mutton from the packaging, pat
dry and bring to room temperature.
Pre heat your oven to 135°C temperature.
Next choose a suitable sized oven proof casserole with a tight
Season the meat just prior to coloring with good quality sea
Make a mirepoix by neatly chopping equal amounts of onion,
carrot and celery or my preferred choice of celeriac, the root of
the celery plus a bay leaf, sprig of thyme and a few black
peppercorns, another nice addition can be a head of garlic split in
Take a large, heavy based frying pan, and add a few drops
pomace or vegetable oil.
Fry the mutton on all sides in small batches then transfer to
the casserole dish.
Next fry the mirepoix until lightly coloured.
Then add half a bottle of red wine and reduce by two thirds
then add 500 ml of essential cuisine lamb stock, 1 tablespoon
tomato paste (optional) and reduce a little, thicken with a
tablespoon corn flour mixed with a little cold water and stirred
into the boiling broth.
Pour the sauce over the meat and cover.
Place in the centre of the oven and cook for 3 hours, the meat
should be tender when pierced with a meat fork.
Remove from oven, carefully take out the mutton and keep
Pass off the juices through a fine sieve into a clean sauce pan
and reduce to a glossy finish then pour back over the mutton ready