Spiced shoulder of Welsh mountain mutton with leeks and swede mash

Mutton is enjoying a revival and Mike Robinson's simple, slow-cooked recipe demonstrates how flavourful this meat can be
By Mike Robinson
Spiced shoulder of Welsh mountain mutton with leeks and swede mash
  • Rating:
  • Serves: 6
  • Cook Time: 3 hours 30 minutes
  • Prep Time: 25 minutes plus 15 mins
  • Effort: easy

Ingredients

Main

  • 1 mutton, leg or shoulder boned
  • 0.5 tsp ground black pepper
  • 0.5 tsp thyme, powdered
  • 0.5 tsp ground mace
  • 115 g fine oatmeal
  • 1 tbsp dripping
  • 1 Savoy cabbage
  • 200 ml cider

For the swede mash

  • 1 swede, chopped into chunks
  • 1 pinches black pepper
  • 1 knob of butter

For the leeks

  • 2 leeks, chopped
  • 1 pinches black pepper
  • 1 knob of butter

Method

1. Preheat the oven to 170ÂșC/gas 3. Rub the mutton well with black pepper, a little powdered thyme, a pinch of mace and fine oatmeal - do not use salt. 2. Wrap the whole joint in cabbage leaves, cover in foil (traditionally the meat would have been thickly covered in mutton fat) and place in a roasting tin. 3. Roast very slowly in the oven, allowing 20 minutes per 450g of meat. Baste well at least twice during cooking and when basted add the cider to the fat in the pan. Once cooked, allow the joint to rest for 15 minutes. 4. Meanwhile, prepare the vegetables. Boil the swede in a pan of salted water until tender; drain. Season with salt and freshly ground pepper and mash with the butter. 5. Meanwhile, boil the leeks in a pan of salted water until tender. Drain, season with salt and freshly ground pepper and add the butter. 6. Serve the mutton with the swede mash and the leeks.

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