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Mutton - The Great English Meat

#1
Now, time was that mutton (meat from a sheep older than two years) was the meat of choice for the Englishman's dining table (hence so many pubs called the Shoulder of Mutton)

I am told it has a brilliant flavour, but (aside from really slow-cooked middle-eatern scoff, possibly involving goats) I haven't ever had mutton cooked in the English style, apart from my own efforts, which - with the best will in the world - were far from tender, and thus went down not at all well with 'er indoors, nor did they find favour with 3 teeenage carnivores.

Prompted by the Slow Cookers thread, here I am looking for sensible suggestions.

Over to you lot. (I hope)
 

Grumblegrunt

LE
Book Reviewer
#3
wellington lived on roasted mutton, martin from corrie road says - slow roast it then whack the heat up and shove a giant yorkshire pudding under it to absorb the juices.

a lot depends on the cut but a slow roast will stop it being chewy. 40 mins on high then hours on low.
 
#7
It's going to depend on the cut of course. I find that for most meats, a hot blast (200) for 15 - 30 mins followed by 30 mins a lb at 180. For larger or tougher joints like brisket then go for 45 mins / lb at 160. Less fatty joints can be foil wrapped after teh blast. Always choose a joint that has a good bit of fat on it as it is the fat that carries the flavour and keeps it moist.


Well that's my view anyway.
 
#8
Cover the meat and roast it slower for longer. Keep it moist, start it off with half a glass of wine or water in the bottom of the tin and every time you drain the juices top up the wine/water again.

Trouble with the UK is it's Lamb or Mutton. There's nothing in between like Hoggart. So some of the meat is a bit old to be classified as Lamb and a bit young to be called Mutton.
 
#10
Try this one:
Roasting potatoes quartered
Lean mutton meat cut to the same size as the potato
Few sprigs of rosemary,
A Fúck ton of olive oil

Mix together in a bowl so oil covers the lot. Throw on to a roasting dish, spreading it out in to one layer. Chuck-on big lumpy pieces of rock salt and pepper corns. Place in the top of a really hot oven for 30 minutes then stir around to get coloured all over and return to the oven. Remove when the potatoes are done. Serve with some bread to mop up the oil straight from the dish. It's crispy, the lamb is fibrous and tender and it is generally yummy.
 
#13
Mutton is over 3 years old. Put in a deep roasting tin, season the meat, place a couple of peeled onions and carrots round it. Add a cup of red wine and water. Cover with bacofoil and roast at 160c for 2 hours. Remove from the oven, take off the foil, drain the liquid for gravy. Add more water / wine and carry on roasting at 140c until very tender. The slower you cook the tenderer the meat. When cooked let it rest for at least 30 minutes before carving. Traditionally served with caper or bread sauce but just as nice with mint sauce.
 
#14
Ah so, loundeye....


Garlic, rosemary, olive oil, rock salt. Brown the leg of mutton in a large pan then viciously attack it with a knife, stabbing it repeatedly. Rub the oil in and sprinkle with salt as well as shoving bits of garlic and rosemary into the holes. Stick in a covered roasting tin with an inch of water in the bottom and do on high heat for 30 minutes, then turn down to 140 deg C and let it roast slowly for around 6-8 hours. Two hours before serving, chuck in your whole onions, spuds, sliced carrots and chopped celery. The liquid makes a good gravy once thickened with Bisto or a roue.
 
#15
Cover the meat and roast it slower for longer. Keep it moist, start it off with half a glass of wine or water in the bottom of the tin and every time you drain the juices top up the wine/water again.

Trouble with the UK is it's Lamb or Mutton. There's nothing in between like Hoggart. So some of the meat is a bit old to be classified as Lamb and a bit young to be called Mutton.
Used to be available - when Mrs GB was young, she ate hogget as a family meal regularly. You can still find it in Asian shops, although it seems mostly to be halal. Personally, I prefer mutton - not much good for kebab or similar, but when slow-roasted or casseroled, it's fantastic.
 
#16
Used to be available - when Mrs GB was young, she ate hogget as a family meal regularly. You can still find it in Asian shops, although it seems mostly to be halal. Personally, I prefer mutton - not much good for kebab or similar, but when slow-roasted or casseroled, it's fantastic.
Hence this thread: share your secrets

So far I've got it down to a cooking temp of 140 to 160, fluid and seasoning, and 6 to 8 hrs.

Anyone know what kind of temperatures you get in a slow cooker?
 
#17
O- on availability: I know I can get hoggett through my local Butcher (Tesco/Morrison/Waitrose - fergit it) or any one of a number of local farmers/farm shops.

Mutton - Bletchley has a very ethnically mixed population, and more than one butcher that stocks mutton as a daily staple.

I know where to get it - I just need to be able to cook it so that my dahling fambly will eat it . . .
 
#18
...Anyone know what kind of temperatures you get in a slow cooker?
no idea, but i've not found joints to do well in the slow cooker - stews, curries etc.. yes, but joints just go wet.

had Hoggart last weekend, got it from Beamans butchers in Bridgnorth (IIRC). it was a leg, rubbed it in olive oil, salt and pepper, put it on a rack above a roasting tin with a bit of red wine and water, covered loosely with tinfoil and roasted at 150 or so (electric fan oven) for about 6/7 hours - took the foil off for the last hour and whacked it up to about 180 or so...

it was delicious.

i'd had mutton from them as well, as well as from Walls in Ludlow - i think i've cooked all of the roasts in the same way. elder daughter (9) found it a bit strong on its own, but everyone loves it in curries and cassaroles.

E2A: am trying to pluck up the courage to serve it in vinegar, which is the traditional way, but i'm scared i'll spend £25+ producing something that tastes like a tramps cock.
 
#19
Ah so, loundeye....


Garlic, rosemary, olive oil, rock salt. Brown the leg of mutton in a large pan then viciously attack it with a knife, stabbing it repeatedly. Rub the oil in and sprinkle with salt as well as shoving bits of garlic and rosemary into the holes. Stick in a covered roasting tin with an inch of water in the bottom and do on high heat for 30 minutes, then turn down to 140 deg C and let it roast slowly for around 6-8 hours. Two hours before serving, chuck in your whole onions, spuds, sliced carrots and chopped celery. The liquid makes a good gravy once thickened with Bisto or a roue.
Most glacious of you
 
#20
no idea, but i've not found joints to do well in the slow cooker - stews, curries etc.. yes, but joints just go wet.

had Hoggart last weekend, got it from Beamans butchers in Bridgnorth (IIRC). it was a leg, rubbed it in olive oil, salt and pepper, put it on a rack above a roasting tin with a bit of red wine and water, covered loosely with tinfoil and roasted at 150 or so (electric fan oven) for about 6/7 hours - took the foil off for the last hour and whacked it up to about 180 or so...

it was delicious.

i'd had mutton from them as well, as well as from Walls in Ludlow - i think i've cooked all of the roasts in the same way. elder daughter (9) found it a bit strong on its own, but everyone loves it in curries and cassaroles.

E2A: am trying to pluck up the courage to serve it in vinegar, which is the traditional way, but i'm scared i'll spend £25+ producing something that tastes like a tramps cock.
On slow cookers: I started this thread 'cos it struck me that a 'wet' mutton joint might not be at all a bad thing.

On the taste of a tramps cock: that's a brave confession . . . . 3 Para Mortars, perchance?
 

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