✓Low-carb ✓Gluten-free ✓Lactose-free (Using ghee – clarified butter)
There is nothing more English than mutton. (Er, except the name – ‘Mutton’ is French. C’est la vie!) Mutton has fallen out of favour over the last half century with a swing in the preference for lamb. People think of it as a tough meat but the trick is (1) to cook it low and long so that the fibres break down and (2) keep it covered and moist. This guarantees the end result will be succulent and tasty. By cooking it on the bone you retain all of nutrients from the connective tissue and marrow as well as gaining some of the minerals from the bone itself.
The mutton I cooked above was a 2.2 kg (4.8 lb) shoulder on the bone, which came from a 5-year-old ewe at the end of her reproductive life – a wonderful use of an old animal. Very ecological. Despite the fact that it was organic it came in at just under £8 per kilo – a bargain price for top quality meat!
Pot Roast Mutton (Serves 8)
2.0 – 2.5 kg (4 – 5 lb) shoulder of mutton, on the bone (available online here >)
3 large onions
3 sticks of celery
Large knob of home-made ghee (or butter)
Large spoonful of home rendered lard
1/3 bottle organic red wine
3 tbsp bone broth (or other stock)
Salt and pepper
Chop the vegetables into large pieces then fry in the fat in a large cast iron casserole dish (Le Creuset or similar) on the hob. Thoroughly season the meat with salt and pepper (possibly add rosemary to taste). Place the meat in the dish on top of the frying vegetables. Mix the wine and bone broth and pour all over the joint. Cover with well-fitting lid and transfer to a pre-heated oven at 150 C for 4 hours. Basting every hour or so will help it remain evenly moist.
Serve with seasonal vegetables. For an authentic English dish this could include roast potatoes, parsnips (both high carb so don’t over-do these!) or leeks , boiled cabbage, cauliflower, broccoli, fried green peppers or courgette.