I hear from my market-trader mole that mutton is half the price of lamb. And it’s fantastically flavourful, if you know what to do with it. Many people have an image of mutton as grey, tasteless, fatty and gristley. I know I did. But put aside those prejudices and have a go at the recipe below. The zingy capers cut through the savoury sauce.
How to Make Cheap Mutton Taste Great
Also on the meat front, at one market in Kent, I am told, customers are coming over from France to buy meat. Because of the weak pound, it is a bargain for them right now. Let’s follow their lead and buy British (at least we are being PATRIOTIC as well as penny-wise when WE do it)! Pork is good value too and mince. We all know how to make a spag bol with mince, meatballs and homemade burgers, so get to it. And if Jamie hasn’t persuaded you to buy British pork by now, then nobody can.
Back to the mutton:
Mutton & Caper Casserole
Ingredients: (serves 4)
- 1 tbsp olive oil
- 1kg diced leg of mutton
- 2 celery stalks, halved
- 3 medium carrots, peeled and cut in half
- 1/2 small swede, cut into chunks
- 2 onions, peeled chopped
- 1 large turnip, peeled + diced
- 10 whole black peppercorns
- 1 sprig rosemary
- 1 sprig thyme
- 1 litre (13/4 pints) lamb stock made with 2 stock cubes
- 2 tbsp capers, drained
- Heat the oil in a large casserole or pan and brown the meat on a high heat, in batches if necessary.
- Add all the other ingredients and simmer gently for 1 hour. Or put in the oven at 175 degrees Celsius for 1Â½ – 2 hrs.
- Serve with potatoes (mash is nice) and a green veg (purple sprouting broccoli is cheap at this time of year.