Name: Le Cou De Mouton Grillé, Sauce à la Moutarde (Scrag end of mutton with mustard sauce)
Yield: Serves 4
Cuisine: French
Ingredients: bouquet garni; onion stuck with a clove; 1 scrag end of neck of lamb or mutton (collier in French and revers de cou in Languedoc); 125 g (4 oz) fresh breadcrumbs; cooking oil; 1 tablespoon French mustard; walnut or olive oil; 1 glass dry white wine; carrot; 2 sliced shallots; 2 cloves garlic; salt, pepper; stick of celery

Preparation info

Serves
4

Difficulty
Complex

Appears in

Goose Fat & Garlic

By Jeanne Strang

Published 1991

About

A far cry it is from tender baby lamb to old mutton but even the oldest scrag end can be made tasty by this country method. Although obviously intended to be cooked in the fireplace, it adapts very well to a barbecue

Ingredients

1 scrag end of neck of lamb or mutton (collier in French and revers de cou in Languedoc)
cooking oil
125 g<

Europe
France
Main course
Mediterranean

Method

Simmer the neck in a court-bouillon, made with the wine and aromatics and enough water to cover, for 2½ hours. Drain and dry the piece of meat and then roll it first in oil and then in the breadcrumbs. Heat the grill very well and then grill the lamb, turning it on all sides to brown nicely.

Serve with a sauce made with walnut or olive oil beaten slowly into a large spoonful of m

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Ingredients

Method

Part of