This unusual mix of flavours is enriched by the raspberry vinegar – the gravy is exceptional. All ingredients are in season during the autumn months and can be sourced from Perthshire. ‘Brig Farm Shop’ stock all the ingredients required for this recipe.
It is best to marinade the mutton for a few hours or overnight, so please allow for this time when preparing the recipe.
Marinade the mutton
Pour the vinegar, rapeseed oil, sliced vegetables, garlic, herbs and seasoning into a non metallic roasting dish – metal will react with the vinegar. Place the mutton shoulder into the marinade and leave overnight. If you can, turn the meat occasionally to marinade evenly.
1. Preheat your oven to 170oC / 325oF/Gas mark 3
2. Drain the shoulder from the liquid and place the meat on a trivet in a casserole dish, pour over the marinade.
3. Roast for approximately 1 hour and 20 minutes – as a rule of thumb mutton should be cooked for 25 minutes per pound and then an additional 25 minutes. Baste every 20 minutes with the marinade.
4. When cooked, remove the meat and allow to rest. Meanwhile pour the juices into a saucepan and allow to stand for a few minutes until the fat comes to the surface.
5. Skim off excess fat, reheat the juices and lightly thicken with corn flour (premixed with water). You may wish to add a little stock to bulk out your gravy.
6. Strain the gravy to a separate from the vegetables – remember to remove the bay leaf.
7. Carve the mutton in slices and serve with your vegetables and gravy, delicious…
Cold left over mutton is delicious in sandwiches with a rich chutney such as Dalchonzie’s Aubergine and Pepper chutney.
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