Lancashire Mutton Pot Roast
Ingredients
- 1 boned and rolled Mutton Shoulder
- 4 cloves garlic cloves. crushed
- 2 sprigs fresh rosemary
- 5 teaspoons fresh thyme leaves
- 2 teaspoons rowan or redcurrant jelly
- 1 glass red wine
- 1 tablespoon olive oil
- 4 streaky bacon rashers. chopped
- 260 grams chopped onions
- 1 tablespoon plain flour
- 1 cup mutton stock. made from the bones from the shoulder
- 450 grams potatoes. a medium size. and cut into quarters
- 4 large carrots. halved crosswise
- 250 grams wild. or button mushrooms
- Sea salt and freshly cracked black pepper to taste
Accompaniment
SponsoredBaron de Ley Club Privado Reserva Rioja
The Baron de Ley winery was founded by a prestigious group of Rioja professionals in 1985. They were quite unique in their approach as they modelled the winery on a Medoc chateaux, which was a pioneering move at that time for producers in the Denominacion de Origen Calificada Rioja. This wine is aged in new oak casks for 20 months prior to resting in the bottle for 2 years before release. It has definite claret qualities; the nose is layered with ripe cherry, toasty oak and a touch of cigar box. Lively, ripe, red fruit with dried tobacco and nutty vanilla overtones, round tannins with an expressive woody finish. Rioja wine can be excellent value for money and has terrific cellaring potential. Buy this wine if you like: Well rounded reds, with soft fruit and toasty character, easy drinking for upfront pleasure.
Description
Mutton is a beyond doubt an underrated pleasure and when pot-roasted it develops opulent passionate flavours that will make your heart sing.
Method
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1
Combine the mutton, garlic, rosemary, thyme, rowan or redcurrant jelly, and wine to make the marinade. Place the mutton in the marinade and turn the mutton repeatedly to coat evenly. Cover and place in the fridge for at least 6 hours but better still overnight.
Heat the oven to 150°C / 300°F / Gasmark 3.
Remove the mutton from the marinade and reserve the marinade, dry the mutton off with some kitchen paper. Then heat the oil in Dutch oven or heavy casserole over a medium heat add the mutton and cook until sealed, browned and well caramelised all over. Remove from the pan and add the bacon and onions and cook, stirring until golden, takes about 5 minutes. Stir in the flour and add the marinade and stock. Return the mutton to the pan and cover, put into the oven to cook for 45 minutes. Add the potatoes and carrots cover, and return to the oven and cook for 1 hour or until potatoes are tender.
Remove the mutton and vegetables to a warmed dish and cover with foil to keep warm. Bring the pan juices to a boil and boil until reduced and thickened slightly add Sea salt and freshly cracked black pepper to taste.
To serve carve the mutton into nice thickish slices and surround with vegetables, pour over the sauce Serve and Enjoy!
Chef's Tips
Pot-roasting is cooking on a bed of root vegetables in a covered pan, this method retains maximum flavour of all ingredients.
Pot Roast Tips and Tricks
Moist heat is a must. The cuts of meat used for pot roast have less fat than steaks and long, slow cooking with liquid (also called braising) tenderizes the meat fibres.
Whether the pot roast is cooked on the stove, in the oven or in the crock-pot, you may brown the meat first on all sides. This improves the flavour and appearance of the meat. The high heat used during browning caramelizes the sugars and proteins in the meat, which results in a rich flavour. If the recipe doesn't call for browning, you don't have to worry about it.
Season the meat before browning for best flavour.
Common cuts used for pot roast include chuck, brisket, and top round
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