Braised Neck of Heather-Fed Moorland Mutton with Pearl Barley “Risotto”, “Choux Farci”, Penny Royal Paloise

Preparation info
  • Serves


    • Difficulty


    • Ready in

      3 hr 30

Appears in

By Andrew Pern

Published 2008

  • About

This is great comfort food with a bit of class. The old-fashioned braising of the neck of mutton, smartened up with the Penny Royal “Paloise”. Paloise being a minted hollandaise sauce. Penny Royal is a certain unusual type of mint, traditionally used in recipes for black pudding. The Moorland Project, where we source our mutton, comes from a group of farmers from the heathered high terrain of Rosedale, Spaunton and Farndale, all within a ten mile radius of each other. It is the largest cont