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.
- Preparing Time: 30 minutes
- Total Time: 2 hours
- Served Person: 10
slow cook
roast
whitewell hotel
traditional
lamb recipes
classic recipes
main dish
mutton
english
white meat free
contains gluten
contains red meat
shellfish free
slow cooker
dairy free
- 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
Place the mutton in the marinade and turn the mutton over and over to coat evenly.
Step-by-step
-
Combine the mutton, garlic, rosemary, thyme, Rowan or redcurrant jelly, and wine to make the marinade.
