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.
