Braised Mutton

• 1 shoulder of lamb
• Salt and pepper
• 2 carrots
• 4

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.