Roast Shoulder of Herdwick Mutton with Seasonal Roast Vegetables By Summer Harvest

THIS unusual mix of flavours is enriched by the raspberry vinegar creating an exceptional gravy. All ingredients are in season during the autumn months and can be sourced from various local farm shops.

Brig Farm Shop, near Bridge of Earn, stocks all of the ingredients required for this recipe.

Summer Harvest is a member of the Scottish Cold Pressed Rapeseed Oil Group, which promotes a number of rapeseed oil producers from across Scotland. Together they are spreading the message as to why rapeseed oil should be in every kitchen across the UK.

For more information see: www.scotrapeseedoil.co.uk or www.summerharvestoils.co.uk

Serves 6

Ingredients:

1 shoulder Brig Herdwick mutton, with bones and rolled (approximately 1kg / 2.2lbs)

250ml Dalchonzie raspberry vinegar

125ml Summer Harvest Scottish Cold Pressed Rapeseed Oil

1 large carrot, washed and sliced

1 medium onion, sliced

1 clove Scottish garlic, crushed

1 tsp rosemary

1 tsp thyme

1 bay leaf

Salt and pepper

Cornflour

Beef stock (optional)

Method

The day before:

1 First, marinade the mutton. Pour the vinegar, rapeseed oil, sliced vegetables, garlic, herbs and seasoning into a non-metallic roasting dish – metal will react with the vinegar.

2 Place the mutton shoulder into the marinade and leave overnight. If you can, turn the meat occasionally to marinade evenly.

On the day:

3 The next day, start by preheating your oven to 170°C.

4 Remove the shoulder from the marinade, and place on to a trivet made out of the sliced vegetables in a casserole dish. Pour over the marinade.

5 Roast for about 1 hour 20 minutes. As a rule of thumb, mutton should be cooked for 25 mins per pound and then an additional 25 mins. Baste every 20 mins with the marinade.

6 Once cooked, remove the meat and vegetables and allow to rest. Meanwhile, pour the juices into a saucepan and allow to stand for a few minutes until the fat comes to the surface.

7 Skim off excess fat and discard. Reheat the juices and lightly thicken with corn flour premixed with a little bit water to avoid lumps. You may wish to add a little stock to bulk out your gravy.

8 Strain the gravy and remember to remove the bay leaf.

9 Carve the mutton into slices and serve with your vegetables and gravy.

10 Cold left over mutton is delicious in sandwiches with a rich chutney such as Dalchonzie’s Aubergine and Pepper chutney.