Mutton Recipe Ideas

We have put together a selection of recipes, old and new to tempt your tastebuds. Main categories relate to the type of meats used in the recipe e.g. pork dishes and we intend to add seasonable sections at a later date. If you have any of your own favourites to add, we'd love to hear from you. Email us using our contact form

Lancashire Hot Pot

Ingredients:
 
2lb of the best end of the neck (Mutton)
3 sheeps kidneys
12 sauce oysters
2lb of potatoes
1 spanish onion
salt & pepper
1/2 pint of gravy
1oz of butter
stock
 
Method:
 
Divide the meat into neat cutlets, trim off the skin and greater part of the fat. Put the short rib bones, the lean trimming of the meat, the beards of the oysters and a small onion into a stewpan, cover these with cold water and boil them down for gravy. Grease a fireproof baking dish, put in a deep layer of sliced potato, on the top of them arrange the cutlets to slightly overlap each other and place 1 or 2 slices of kidney and an oyster. Season well, put in the remainder of the potatoes, but let the top layer consist of small potatoes cut in halves and uniformly arranged to improve the appearance of the dish. Pour down the side of the dish 1/2 pint of of hot stock, or hot water, seasoned with salt and pepper. Brush the upper layer of potatoes over with warm butter, cover with a butterred paper and bake for 2 hours in a moderate oven. The paper must be removed during the latter part of the time to allow the potatoes to become crisp and brown. When ready to serve, pour in a little gravy, and send the rest to table in a tureen. The hot pot must be served in the dish in which it is baked.
 
Time: about 2 hours
Serves: 5 to 6 people
 
From Mrs Beeton's Book of Household Management 1909 version.

Cumberland Tatie Pot

675 g (1.5 lb) potatoes
2 onions
225g (8oz) carrots
1 small turnip
600ml/2.5 cups (1 pint) stock
450 g mutton (1lb)
1 black pudding
a little salt and pepper
 
Remove any excess fat from the mutton and cut into cubes.
 
Slice the black pudding
 
Put the meat and the black pudding into a casserole dish
 
Slice the carrots, onions and turnips.
 
Add to the casserole
 
Pour over the stock
 
Season with salt and pepper
 
Thickly slice the potatoes and arrange on top of the ingredients in the casserole dish.
 
Cook for 2-3 hours until the potatoes are tender and golden brown.
 
Serve the pickled red cabbage.
 
Oven: 350 degrees F/180 degrees C Gas mark 4
 
from 'Cumberland and Westmorland Country Recipes'

Cumberland Sweet Pie

Ingredients
175g (6oz) puff pastry
225g (8 oz) mutton
800g (1lb 12oz) mixed dried fruit
100g (4oz) soft brown sugar
Juice of 1 lemon
A pinch of ground cinnamon
A pinch of ground mace
A pinch of ground nutmeg
A little salt and pepper
A little milk to glaze
 
Method
Mince the mutton and mix with the dried fruit, sugar, lemon juice, cinnamon, mace and nutmeg.
Season with salt and pepper
Put into a pie dish
Roll out the pastry
Cover the dish with the pastry
Brush with milk to glaze
Bake for 30 minutes
 
Oven: 400degreesF/200 degrees C gas mark 6
 
from 'Cumberland and Westmorland Country Recipes'

For more recipe ideas, follow these links:
 
Beef, Chicken, Duck, Lamb, Mutton, Pork, Turkey, Bacon, Ham and Gammon, Sausage, Burgers and Black Pudding