Recipe: roasted leg of mutton with rosemary and thyme
Mutton doesn't have be cooked in a casserole - here, Jon Fell, Head Chef at Sella Park Hotel in Cumbria encourages us to roast it, long and slow.
Keywords
- Mutton recipe
- John Fell
- Sella Park Hotel
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Cooking tools:
- Roasting pan
- Carving knife
- Carving fork
- Oven
- Chef's knife
- Cutting board
- Saucepan
- Whisk
- Stove
- Measuring cup
- Spoon
- Fine-mesh sieve
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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