Roast Shoulder of Mutton by Summer Harvest

This unusual mix of flavours is enriched by the raspberry vinegar – the gravy is exceptional. All ingredients are in season during the autumn months and can be sourced from Perthshire.

It is best to marinade the mutton for a few hours or ideally overnight, so please allow time for this when preparing the recipe.

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For more information about Summer Harvest visit http://www.summerharvestoils.co.uk

Ingredients: Serves 6

1 shoulder of mutton, bones and rolled - approx 1kg/2.2lbs

250ml of Dalchonzie raspberry vinegar

125ml of Summer Harvest rapeseed oil

1 large local carrot, washed and sliced

1 medium local onion, sliced

1 Scottish garlic clove, crushed

1 tsp of local rosemary

1 tsp of local thyme

1 small bay leaf

Salt and milled pepper

Cornflour, to thicken

Method:

1.    Pour the vinegar, rapeseed oil, sliced vegetables, garlic, herbs and seasoning into a non metallic roasting dish – the metal will react with the vinegar. Place the mutton shoulder into the marinade and leave overnight. If you can, turn the meat occasionally to marinade evenly.

2.    Preheat your oven to 170ºC / 325ºF/Gas mark 3.

3.    Drain the shoulder from the liquid and place the meat on a trivet in a casserole dish, pour over the marinade.

4.    Roast for approximately 1 hour and 20 minutes – as a rule of thumb mutton should be cooked for 25 minutes per pound and then an additional 25 minutes. Baste every 20 minutes with the marinade.

5.    When cooked, remove the meat and allow to rest. Meanwhile pour the juices into a saucepan and allow to stand for a few minutes until the fat comes to the surface. Skim off excess fat, reheat the juices and lightly thicken with cornflour (premixed with water). You may wish to add a little stock to bulk out your gravy.

6.    Strain the gravy in to a separate bowl from the vegetables – remember to remove the bay leaf.

7.    Carve the mutton in slices and serve with your vegetables and gravy, delicious…Cold left over mutton is delicious in sandwiches with a rich chutney such as Dalchonzie’s Aubergine and Pepper chutney.

In association with Taste Communications.

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