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Pickled Lamb or Mutton
- Difficulty
Easy
Published 2003
A preservation method that adds flavour to the meat and great character to soups and stews.
Ingredients
Pickle
2 L 3 pt 10 fl oz 550
Method
Making the Pickle
Put the pickle ingredients into a pan and bring to the boil. Stir to dissolve the salt and sugar and boil vigorously for about five minutes. Leave to cool.
Pickling the Meat
Put the pickle into a well-washed earthenware crock or plastic bucket with a lid. Immerse the meat, keeping it below the surface by laying a heavy pl
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