Slow roasted leg of mutton with rosemary and thyme by Jon Fell

Name: Slow roasted leg of mutton with rosemary and thyme by Jon Fell
Prep time: 20 min
Cook time: 4 h 30 min
Total time: 4 h 50 min
Ingredients: 1 whole leg of mutton with a good coating of fat; 1 generous handful of fresh thyme and rosemary, de-stalked and chopped; 2 large onions, roughly chopped; 2 large carrots, roughly chopped; 4 sticks celery, roughly chopped; 500ml good quality local beer; 500ml hot chicken stock, preferably fresh; 1 tbsp cornflour, mixed to a paste with a little cold water

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Prep Time: 20

Cook Time: 270

Total: 290

Servings: 5

Author : editor

Slow roasted leg of mutton with rosemary and thyme by Jon Fell

Ingredients

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1 whole leg of mutton with a good coating of fat1 generous handful of fresh thyme and rosemary, de-stalked and chopped2 large onions, roughly chopped2 large carrots, roughly chopped4 sticks celery, roughly chopped500 milliliters good quality local beer500 milliliters hot chicken stock, preferably fresh1 tbsp cornflour, mixed to a paste with a little cold water

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Instructions

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Pre-heat the oven to 220°c. Put the carrot, celery and onion in a roasting tin and sit the mutton on top. Season with salt and pepper. Pour the beer and the stock around the mutton and put it in the oven. After half an hour, reduce the heat to 140°c and leave to cook for 4 hours, until the meat is falling away from the bone. Check the meat periodically and top up the liquid with more stock if needed. Remove the meat and vegetables to a warm plate and skim off any fat from the liquid in the roasting tin, then put it on the hob and heat until the liquid is bubbling. Stir in enough of the cornflour paste to thicken the gravy. Serve with creamy mashed potatoes and seasonal vegetables.