Tender and delectable Braised Mutton is still the real-meal-deal in Wales.
1 leg of mutton (approx weight 3kg/7 lbs)
For the braising
2 leeks, trimmed and cut into 4 rounds
1 orange, quartered
2 sprigs rosemary
1 cinnamon stick
1 carrot, halved
For the sauce
300ml /½ pt the braising juices, fat removed
1l / 1¼ pint full cream milk
75g / 3oz butter
75g / 3oz plain or all purpose flour
8 fresh mint leaves, roughly chopped
6 leeks, trimmed, washed and cut into 2cm/ ¾” rounds
Sea salt and pepper for seasoning
Preheat the oven to 375F. Calculate the cooking time at 90 minutes per kilo and place the mutton in a roasting pan, skin side up. Make 20 tiny slits in the skin of the mutton and insert the cloves. Place all the braising ingredients around the mutton and pour boiling water to come half way up the side of the meat. Wet a piece of baking parchment and tuck around the meat and over the braising ingredients then cover with foil. Braise in the oven for the time previously calculated, adding more water if required. Once cooked, remove the mutton from the oven. Skim the fat from the braising juices and reserve 300ml of the juices for the sauce. Allow the meat to rest for 30 minutes before carving into thin slices. Meanwhile prepare the sauce; Simmer the prepared leeks for 3 – 4 minutes until just tender. Drain. In a saucepan, melt the butter over a gentle heat, once melted stir in the flour. Gradually add the reserved braising juices and milk whisking continuously until the sauce is simmering. Season and add the mint and leeks. Pour the sauce over the carved mutton slices and accompany with crispy roast potatoes, carrots and braised red cabbage.
Ith do shàth!