📝 About This Recipe
Experience the profound, deep flavors of mature sheep, transformed through a low-and-slow roasting process into a succulent masterpiece. Unlike its younger counterpart, mutton offers a sophisticated gaminess and rich fat content that, when paired with aromatic woody herbs and a red wine deglaze, creates a centerpiece of unparalleled depth. This recipe honors traditional British farmhouse techniques, ensuring the meat becomes fork-tender while retaining its majestic character.
🥗 Ingredients
The Roast
- 2.5 kg Mutton leg (bone-in, at room temperature)
- 3 tablespoons Olive oil (extra virgin)
- 1.5 tablespoons Sea salt (flaky variety preferred)
- 1 tablespoon Black pepper (freshly cracked)
Aromatics and Rub
- 8 cloves Garlic (4 minced, 4 halved lengthwise)
- 4 sprigs Fresh rosemary (leaves stripped and chopped)
- 6 sprigs Fresh thyme (whole)
- 3 pieces Anchovy fillets (finely mashed into a paste)
- 1 tablespoon Lemon juice (freshly squeezed)
The Roasting Bed and Gravy
- 2 large Carrots (roughly chopped)
- 2 medium Yellow onions (quartered)
- 2 pieces Celery stalks (roughly chopped)
- 250 ml Red wine (full-bodied like Cabernet or Syrah)
- 500 ml Lamb or Beef stock (high quality)
- 1 tablespoon Plain flour (for thickening the gravy)
👨🍳 Instructions
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1
Remove the mutton from the refrigerator at least 1 hour before cooking to bring it to room temperature; this ensures even roasting.
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2
Preheat your oven to 220°C (425°F). This high initial heat will help sear the meat and render the fat.
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3
In a small bowl, mix the minced garlic, chopped rosemary, mashed anchovies, lemon juice, and 2 tablespoons of olive oil to create a thick paste.
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4
Using a sharp paring knife, make 8-10 deep incisions (about 2cm deep) all over the mutton leg. Stuff the halved garlic cloves and small tufts of thyme into these slits.
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5
Rub the prepared herb and anchovy paste all over the meat, then season generously with the sea salt and cracked black pepper.
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6
Place the chopped carrots, onions, and celery in a large heavy-duty roasting tin to act as a trivet for the meat.
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7
Place the mutton leg on top of the vegetables and roast in the center of the oven for 20 minutes until the exterior begins to brown.
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8
Reduce the oven temperature to 150°C (300°F). Pour the red wine into the bottom of the tin (not over the meat) and cover the tin tightly with a double layer of foil.
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9
Slow roast for 3.5 to 4 hours. Every hour, basting the meat with the juices from the bottom of the pan will keep it incredibly moist.
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10
Remove the foil for the final 30 minutes of cooking to allow the skin to become crisp and mahogany brown. The internal temperature should reach 75°C (167°F) for a well-done, fall-apart texture.
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11
Transfer the mutton to a warm platter, cover loosely with foil, and let it rest for at least 30 minutes. This is crucial for the juices to redistribute.
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12
To make the gravy, place the roasting tin over medium heat on the stove. Whisk in the flour to form a paste with the fat, then gradually whisk in the stock and any resting juices from the meat.
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13
Simmer the gravy for 5-10 minutes until thickened, then strain through a fine-mesh sieve into a warmed jug, discarding the solids.
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14
Carve the mutton into thick slices and serve drizzled with the rich red wine gravy.
💡 Chef's Tips
Mutton is tougher than lamb; do not rush the resting period as it allows the muscle fibers to relax significantly. The anchovies won't make the dish taste like fish; they act as a natural flavor enhancer that boosts the 'umami' of the red meat. If the gravy feels too thin, simmer it for longer to reduce; if too salty, add a splash of water or a pinch of sugar to balance. Ensure the foil seal is very tight during the slow-roast phase to prevent the moisture from escaping and drying out the meat.
🍽️ Serving Suggestions
Serve with creamy mashed potatoes or traditional roasted Maris Piper potatoes. Pair with a side of minted mushy peas or buttered seasonal greens like kale or savoy cabbage. A dollop of spicy redcurrant jelly or traditional English mint sauce cuts through the richness of the mutton fat. Accompany with a robust, tannic red wine such as a Bordeaux or an Australian Shiraz.