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Mutton
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By Mark Hix
Published 2008
It has been, and still is, a bit of a struggle to convince the general public that mutton is far superior to lamb for long, slow cooking. It has a superb depth of flavour and is perfect for casseroles, hotpots and flavoursome meaty broths. You can also slow-roast certain cuts, such as leg and shoulder. Just ask your butcher to order some in for you if he doesn’t stock mutton on a regular basis.
Some cuts - like the best end - can be treated in the same way as lamb. The recipe for fried breaded cutlets, for example, works just as well with mutton. For most cuts though, think in terms of slow gentle cooking and you will be impressed with the results.
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