MUTTON DRESSED AS LAMB

Mutton is meant to be making a comeback as a more affordable
alternative to lamb, but I can’t see this happening when you don’t
often come across it in the supermarket, and most butchers I’ve
asked say they have to order it in on request – although you’ll
almost certainly find mutton in halal butcher’s shops.
Not only that, mutton can actually cost more than a good,
cheap cut of lamb, which is a shame, because with the usual slowcooking
rule that applies to all but the most expensive cuts of meat,
mutton can be just as tasty, with a texture and flavour of its own.
2 lb (1 kg) mutton
2 parsnips
1 turnip (or 2–3 small)
1 onion
Carrots
2 pints (1 litre) beef or lamb stock
1 glass of sherry
2–3 sprigs of rosemary (or 1 tbsp dried)
1⁄2 bunch of mint (or 1 tbsp dried)
1 tbsp sugar
Balsamic vinegar
Oil or lard
Method
1. Warm the oil or lard in a large saucepan while you trim and
cut up the meat into roughly same-size pieces and prepare the
vegetables in the same way.
2. Brown the meat in the hot fat as quickly as you can, transferring
to a very large casserole or ovenproof dish as you go.
3. Put the rosemary on top of the meat – if using fresh, snip most
of the leaves off but put the stalks in too; you can take them out
later – and fry the vegetables for a few minutes, adding more oil
to the pan as and when you need to.
4. Put the vegetables in a layer on top of the meat but don’t mix
them in with the meat; you’ll need to remove them later, once
the casserole is cooked, to make a sauce.
5. Make 2 pints (1 litre) of stock with 2 stock cubes, add the
sherry and pour the liquid over the casserole. Cover with a lid
and cook in a very low oven, Gas Mark 1–2 (150–160ºC) for
at least 3–31⁄2 hours or until the meat is very tender.
6. Use a large serving spoon or ladle to remove the vegetables and
most of the stock from the casserole and blend the whole lot
together in a liquidizer or food processor to make a purée,
keeping the meat warm at the same time.
7. Mix the mint, sugar and balsamic vinegar into the vegetable
purée; remove the rosemary stalks from the casserole and stir
the purée into the meat. Adjust the seasoning and consistency
of the sauce and serve with roast or mashed potatoes, or rice.
Tip
If you buy a big bundle of fresh herbs and know you won’t
be able to use it up before it starts wilting, put what you
don’t need immediately in a sealed food bag and freeze.