Archive for Over the Gate Join in for a friendly chat over the gate about home and country matters. (Nominated Charity The British Heart Foundation)
 


       Over the Gate Forum Index -> Around the Kitchen Table
WhatCameFirst

Mutton

I have a boned leg of mutton on order from my local butcher for next Saturday.  Does anyone have a recommended or favorite mutton recipe. I'm inclined to a long slow roast but would love some of your ideas please.
12Bore

Long slow roast, but before putting into the oven, slash the meat and bury slivers of garlic and sprigs of rosemary in it, then rub with oil, salt, crushed black peppercorns and capers, and if you have them, a couple of anchovies.
conundrum

12bore, that is my exact recipe....love it!!! With roast potatoes green beans and a strong gravy.
12Bore

conundrum wrote:
12bore, that is my exact recipe....love it!!! With roast potatoes green beans and a strong gravy.

 
horace

Why does  garlic always have to be put in it,s the devils spawn
Slipster

horace wrote:
Why does  garlic always have to be put in it,s the devils spawn



 
WhatCameFirst

12Bore wrote:
Long slow roast, but before putting into the oven, slash the meat and bury slivers of garlic and sprigs of rosemary in it, then rub with oil, salt, crushed black peppercorns and capers, and if you have them, a couple of anchovies.


That looks fab 12Bore, thanks. I love capers.  

And garlic for that matter. Devil's spawn??     On Friday we went to my brother's for lunch. They'd just come back from the Isle of Wight with some dried garlic, salt and peppercorns in a special grinder.  I ground it over my plate and the whole bdooly thing fell apart all over my lunch    That was too much garlic, even for me.  Everyone else found it very amusing.  
sod

I know I live in New Zealand but all I think mutton is good for is to feed dogs   But can be done with hams to make mutton hams.   PS: a beef farmer through and through  
debbie

hay
12Bore

So, what did you do in the end, and how was the mutton?
WhatCameFirst

Oh the mutton was glorious, thanks 12bore for your recipe.  I put it in a very low oven on a bed of parsnips, beetroot and carrots with some red wine and your rub, foil covered, for six hours. It fell apart and tasted wonderful.  A fine evening was had by all

and Sunday was a bit of a washout.  

       Over the Gate Forum Index -> Around the Kitchen Table
Page 1 of 1
Create your own free forum | Buy a domain to use with your forum