Name: Braised Neck of Heather-Fed Moorland Mutton with Pearl Barley “Risotto”, “Choux Farci”, Penny Royal Paloise
Prep time: 1 h
Cook time: 2 h 30 min
Total time: 3 h 30 min
Yield: Serves four
Cuisine: United Kingdom
Ingredients: 4 savoy cabbage leaves, de-stalked and blanched; 1 bay leaf; 3 egg yolks; olive oil; 2-3 peppercorns; 2 ltrs mutton stock; 50 ml whipping cream; 80 g lamb “sausagemeat”; 250 g clarified unsalted butter; 4 mutton or lamb kidneys; 4 × 275 g lean-trimmed neck of mutton, taken from the middle neck part of the shoulder joint; 5 ml white wine vinegar; 200 g pearl barley, cooked and rinsed; 10 g Penny Royal leaves and 2 stalks; pinch rosemary, chopped; root vegetables for mirepoix; 10 g unsalted butter, chilled; 50 g Spenwood ewes’ milk cheese

Preparation info

Serves
four

Difficulty
Complex
Ready in
3 hr 30

Appears in

Black Pudding & Foie Gras

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