Braised Mutton

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 1 shoulder of lamb
  • Salt and pepper
  • 2 carrots
  • 4 onions
  • 1 clove garlic
  • 1 clove
  • Bunch of mixed herbs
  • stock


    Have the mutton boned, and season it with salt and pepper. Roll and tie the meat, and brown it in its own fat on all sides. Put into a casserole with the sliced carrots and onions, crushed garlic, clove and herbs. Add stock to come halfway up the meat. Cover and cook at 325°F, 170°C, gas mark 3 for four hours.