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Introduction

This pot roasted leg of mutton is cooked in the style of venison to give a similarly unctuous dish. Made with our Swaledale mutton it’s unrivalled for depth of flavour and eating quality.

Method

  1. Rub the spice mixture and 10 ml of the olive oil into the mutton either 24 hours in advance or on the day of cooking if you're pushed for time.
  2. Take a heavy based roasting tray and colour the joint on all sides, being careful not to burn the spices.
  3. Remove from the tray and add the diced vegetables, garlic, thyme, bay leaf and roast till golden.
  4. Next add the tomato puree and flour then cook for a few moments.
  5. Then add the red wine and boil for a few minutes before adding the stock.
  6. Place the joint back into the tray with the vegetables and juices.
  7. Cover with foil and cook for 5 hours at 130°C in a fan assisted oven or until the meat comes clean of the bone.
  8. Pass all juices through a fine sieve and boil to a syrupy consistency, whisking in a dice of cold butter to enrichen the gravy.
  9. Place the mutton on a serving platter, glaze with a little sauce and serve with creamy mash potatoes and baked carrots passing the remaining gravy around the table.