Slow-cooked mutton with greens and its own gravy – by Richard Guest

11 September 2006
Slow-cooked mutton with greens and its own gravy – by Richard Guest


1 leg of mutton, boned and rolled
Fleur de sel
Freshly ground black pepper
2 litres rendered-down mutton fat
Lime juice


Season the mutton with the fleur de sel and black pepper. Cover in melted lamb fat and confit in oven at 100ºC for eight hours until meat melts to touch. Remove from the fat and roll in clingfilm to compact meat. Chill.

Slice meat into 225g portions. Remove clingfilm, then cover with lamb stock obtained from under the cooking fat after it has cooled. Reheat at 150ºC for 15 minutes.

When the mutton is ready to serve, strain the sauce and finish with butter and a little lime juice.

Serve with hot buttered beans, fondant potatoes and fried julienne of spring greens and celeriac.

by Richard Guest

Photo © Sam Bailey

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.


Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking