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Sven-Hanson Britt Recipe 1

Braised Jacob Sheep, with baked pink fir apple potatoes, bitter leaves and heritage tomatoes

Ingredients

  • 1 x Mutton, hogget or even lamb shoulder
  • 2 shallots – roughly chopped
  • 4 cloves garlic
  • 150g carrot
  • 150g celeriac skins
  • 200ml white wine
  • 4 litres lamb or chicken stock
  • 50ml homemade tomato vinegar
  • A few sprigs of thyme
  • A few sprigs of sage
  • A few sprigs of tarragon
  • A few sprigs of parsley

 

  • 500g Pink fir apple potatoes
  • 500g Sea salt

 

  • A few radicchio leaves
  • A few dandelion leaves
  • A few chicory leaves
  • A few frisee leaves

 

  • A mixture of varieties of tomatoes
  • 50ml homemade tomato vinegar
  • A few basil leaves
  • A few tarragon leaves
  • A few parsley leaves
  • A few thymes leaves

 

  • A few drops of pumpkin seed oil
  • Salt and pepper
  • 100g rendered mutton/lamb fat

Method

  1. Season the mutton shoulder and caramelise the outside in a hot pan with the mutton fat until it is golden all over.
  2. Remove from the pan and add in the vegetables, roast those in the residual fat.
  3. When the vegetables are light brown, add the herbs then deglaze the pan with the tomato vinegar and add the wine, reduce to a syrup and add the stock.
  4. Reduce the stock by half and add the mutton shoulder back into the pot.
  5. Cover the whole shoulder in baking paper and then tinfoil or a lid and braise slowly in a gentle oven or in the warming drawer at 85°c until cooked – this should take around 6-8 hours.
  6. When cooked, the mutton should come away from the bone very easily and be soft and succulent – rest in the cooking juices for an hour.
  7. Whilst the mutton is resting, prepare the rest of the dish.
  8. Firstly, wash the potatoes and place in a suitable earthenware dish, cover in salt and bake at 180oc for 45 minutes.
  9. Clean and trim the bitter leaves and set aside in iced water.
  10. Slice the various tomatoes into nice pieces and season with plenty of salt, pepper and a few drops of tomato vinegar.
  11. Strain all of the cooking liquid from the mutton through a sieve and reduce until desired flavour and consistency.
  12. Carve a nice piece of the shoulder from the bone and glaze in the sauce – place onto a hot plate and garnish with the potatoes, tomato, bitter leaves and pumpkin seed oil.

 

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