Note:
- The
animal should be over two years of age with four broad teeth
- The
carcass will have a covering of fat
- The
carcass should be hung for a minimum of 14 days but longer hanging will
further improve the flavor and texture of the meat
- Long
slow cooking is recommended to achieve the best eating experience
Traditional Spiced Mutton
(The way it was made for the Scotts,
English, and Welsh.)
Ingrediants:
Mutton joint (leg or shoulder)
ground black pepper
powdered thyme
ground mace
fine oatmeal
mutton dripping (or other fat)
cabbage
cider
Bone
the joint, rub it well with black pepper, a little powdered thyme, a
pinch of mace and fine oatmeal - do not use salt. Wrap the whole in
cabbage leaves, and cover in foil (traditionally the meat would have
been thickly covered in mutton fat). Roast very slowly, allowing 20
minutes/lb of meat. Baste well at least twice during cooking and when
basted add a cupful of cider to the fat in the pan. It can be
eaten either hot or cold.
Slow Roast Loin Of Mutton
1 loin of mutton
3/4 c. oil
3/4 c. butter
7/8 c. mirepoix
vegetables
1 bouquet garni of
herbs (thyme, mint, parsley, bay leaf, tarragon)
1/2 head garlic
3/4 c. shallots
2 c. thickened brown veal or chicken stock
1 1/2 c. white wine
This
can be pot roasted on or off the bone. The recipe that follows is off
the bone before cooking.
Remove the loin and fillet from the bone and
lightly beat it even and fairly thin, then
place the fillet on top of the loin eye and roll so everything is
covered by the fat.
String it to keep the shape then chop the bones into small pieces and
keep the meat trimmings.
In a hot roast
tray seal the boned loin roll until it is golden all round. Then take
from the roasting tray and place chopped bones and trimmings until they
are caramelised. Add the vegetables, ˝ head of garlic and a
bouquet garni of’ the herbs. Then pour on top the white wine. Reduce by
half then add the stock, bring to a boil and place rolled loin on top
of the bones.
Cover with foil then place in the oven approx 140o and pot
roast for approx 50 minutes then remove the foil, switch the oven down
to as low as possible and baste the meat with the liquor until it is
beautifully glazed for approx 30mins/45mins.
Once glazed and the meat is very soft, remove from the resulting liquor
and pass the juice through a fine chinois making sure that the garlic
cloves are crushed through the chinois to act as a liaison and
flavouring of the sauce. Mount with a little butter. Season to taste
and finish with finely cut tarragon, parsley and a touch of mint.
Slice the meat then pour the sauce over the mutton.
Garnish with mixed vegetables such as carrots, parsnips and beetroot
with potatoes finished with gruyere cheese and chives
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