Devilled mutton shoulder

Matt Tebbutt serves this magnificent mutton dish with roast onions, boiled parsley potatoes and crab apple jelly
By Matt Tebbutt
Devilled mutton shoulder
  • Rating:
  • Serves: 6
  • Cook Time:
  • Prep Time: 30 minutes
  • Effort: easy

Ingredients

For the mutton

  • 3 tbsp dijon mustard
  • ½ tsp paprika
  • ½ tsp ground turmeric
  • ½ tsp ground mace
  • ¼ tsp cayenne pepper
  • ¼ tsp ground white pepper
  • 2 tsp lemon juice
  • 2-3 tbsp olive oil
  • 1 shoulder mutton, preferably Herdwick, about 1.5-2kg
  • 3 onions, halved
  • 750 ml bottle white wine
  • crab apple jelly, to serve

For the onions

  • 6 onions
  • butter, to taste
  • 2 cloves garlic
  • olive oil, for drizzling
  • 2 sprigs thyme, leaves only

For the potatoes

  • 1.5 kg potatoes, peeled
  • 1 handfuls chopped flat-leaf parsley
  • about 40 g butter

Method

1. For the mutton: preheat the oven to 150C/130C fan/gas 2. Combine the mustard, dry spices and ¼ tsp salt in a bowl and add the lemon juice and enough olive oil to make a paste. Rub the mixture all over the mutton. (Set aside to marinate if you have time.)

2. Lay the onion halves on the bottom of a roasting tray and put the mutton on top. Pour in just enough wine to cover the onions. Cover the tray with foil and bake for 2-4 hours, or until the meat is tender, checking now and again that there is enough liquid to cover the vegetables. Add more wine (or water) if necessary.

3. Remove the foil and continue roasting for a further 45 minutes again adding more water or wine if necessary. Set aside to rest in a warm place for 30 minutes before serving.

4. For the onions: cut a cross into each of the unpeeled onions nearly all the way down so that you are left with the 4 segments still attached. Put the onions in a baking dish.

5. Cut each clove of garlic into 3 slivers and put one plus a generous knob of butter in each onion cross. Drizzle with oil, sprinkle with thyme and season well with salt and pepper. Roast for at least 1 hour, or until tender.

6. For the potatoes: boil the potatoes in a pan of salted water until tender. Drain well, then stir in the chopped parsley and butter.

7. Slice the mutton and serve hot with the potatoes, onions and crab apple jelly.

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