Ribble Valley Mutton Pot Roast
In the last few years, I have noticed what the chefs are calling a return to the grass roots of British cuisine, and seeing that a lot of mutton dishes abound I thought I would just add this one.
In the last few years, I have noticed what the chefs are calling a return to the grass roots of British cuisine, and seeing that a lot of mutton dishes abound I thought I would just add this one.
- 1 tablespoon vegetable oil
- 4 cloves garlic minced
- 1/4 teaspoon sea salt
- 2 1/4 kilograms mutton shoulder about 4 to 5 pounds in weight boned and rolled
- 2 sprigs fresh rosemary
- 5 teaspoon fresh thyme leaves
- 2 teaspoon rowan jelly or you can use redcurrant jelly
- 1 glass red wine
- 4 slices streaky bacon chopped
- 1 tablespoon plain flour
- 1 cup stock made from the bones from the shoulder
- 450 grams potatoes a medium size cut into quarters
- 4 large carrots cut into large chunks
- 250 grams field mushrooms or chestnut button mushrooms
- 1/4 teaspoon cracked black pepper
- Carbohydrate 14.868555666639 g
- Cholesterol 250.7744 mg
- Fat 31.3416632083319 g
- Fiber 2.16478667386037 g
- Protein 78.7840699999954 g
- Saturated Fat 13.3425467178267 g
- Serving Size 1 1 Serving (398g)
- Sodium 529.609683333315 mg
- Sugar 12.7037689927786 g
- Trans Fat 2.18059200527202 g
- Calories 665 calories
Step-by-step
- 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 over and over to coat evenly.
- Cover and place in the fridge for at least 6 hours but better still overnight.
- Heat the oven to 300F, 150?c, gas mark 3
- Remove the mutton from the marinade and keep back the marinade, dry the mutton off with some kitchen paper. Then heat the oil in a 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 and serve
The Marinade Window
Long-term acid contact alters meat proteins before heat is ever applied, making an overnight rest in red wine and herbs essential for breaking down older connective tissue. Mutton requires at least six hours of refrigeration to absorb aromatics properly, though extending this soak to a full twelve hours ensures the garlic and rosemary penetrate deeply into the dense shoulder muscle fibers. Drying the exterior thoroughly with paper towels prior to searing is non-negotiable, because surface moisture generates steam that prevents the Maillard reaction from developing deep, savory browning across the meat. Operating at 300F allows the heavy cast iron to maintain a stable, gentle thermal environment that will not scorch the rendered bacon fat during the initial stovetop reduction.Vessel Selection and Thermal Mass
Heavy enamel-coated cast iron serves as the optimal medium for this preparation because thick walls distribute heat evenly across both base and sides during long oven sessions. Lighter aluminum pots risk creating hot spots that scorch the flour and stock mixture, leading to bitter pan juices instead of a rich, velvety reduction. When the recipe calls for returning the covered Dutch oven to the heat source, ensure the lid fits tightly to trap moisture, preventing the roast from drying out during the initial forty-five-minute phase. Retaining the bones to simmer separate stock supplies natural gelatin, which thickens the final pan gravy far more effectively than relying solely on the single tablespoon of plain flour.Staggered Root Vegetable Addition
Potatoes and carrots introduced halfway through the cooking cycle retain structural integrity instead of disintegrating into the braising liquid. Adding dense root vegetables too early subjects them to prolonged thermal breakdown, turning quarters of medium potatoes into mush before the shoulder reaches tenderness. Chestnut mushrooms release substantial moisture when heated, so incorporating them alongside the root vegetables balances the liquid volume inside the covered vessel without diluting the red wine reduction. Boiling the strained pan juices rapidly over high heat concentrates the flavors quickly once the meat rests under foil.
