Shoulder of mutton with rumbledethumps

Jeremy Lee pairs his tender mutton with a classic Scottish Borders dish of potatoes, cabbages and onion
By Jeremy Lee
Shoulder of mutton with rumbledethumps
  • Rating:
  • Serves: 4-6
  • Cook Time: 2 hours 15 minutes
  • Prep Time: 20 minutes
  • Effort: easy

Ingredients

For the mutton

  • shoulder of mutton, bone and fat removed
  • 6 tbsp grated bread or breadcrumbs
  • 2 tsp chopped parsley
  • 1 tsp mixed herbs
  • 2 small onions, chopped
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 egg
  • 1 splashes milk
  • dripping, for frying
  • 230 ml water

For the rumbledethumps

  • 450 g potatoes
  • 55 g butter
  • 4 tbsp single cream
  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 450 g cabbage, shredded
  • 1 tbsp chopped spring onions
  • 1 tbsp chopped chives
  • grated cheese, to serve

Method

1. For the mutton: mix together the breadcrumbs, parsley, mixed herbs, half the onion, salt, pepper, egg and a splash of milk in a bowl until well combined. Spread the mixture over the mutton, roll up the meat and tie with kitchen string.

2. Heat the dripping in a pan and brown the mutton for 2-3 minutes on all sides, or until browned all over. Add the remaining onion and the water. Cook for 1 hour 30 minutes over a medium heat, stirring frequently, until the mutton is soft and tender.

3. For the rumbledethumps: preheat the grill to high.

4. Cook the potatoes in boiling water for 15 minutes, or until tender. Drain, then mash together with the butter and cream until smooth.

5. Heat the olive oil in a frying pan and fry the onion for 5-6 minutes, or until golden-brown and crisp. Remove and drain on kitchen paper.

6. Boil the cabbage for five minutes, or until tender. Mix into the mashed potato along with the fried onions, spring onions and chives. Season, to taste, with salt and freshly ground black pepper.

7. Spoon the mixture into an ovenproof dish, cover with grated cheese and put under the grill for 15 minutes, or until the top is golden-brown and bubbling.

8. To serve, thickly slice the mutton and serve alongside heaped spoonfuls of the rumbledethumps.

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