Archive for Where to buy mutton

Mutton selling like hot cakes

We have been going great guns recently, which is nice considering the current climate (both weather and financial). We will have some more available from the end of the week contact us at the farm for your next order.

Our regular customers have beeen raving about the recipes from michelin star chefs that the Mutton Renaissance campaign promoted. So to follow on in our series of recipes here is an amazing heart warming recipe from John Williams, Executive Chef at the Ritz.

Mutton Broth – recipe below:

 

 

 

 

 

 

 

 

 

 

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Mutton for sale – Great New Recipe

This is a Classic with a  Michelin twist.

We are back in the grove after selling out at Christmas and now have mutton ready for sale on the farm.

What I like about these Mutton Rennaisance recipes is that they encourage people to explore lots of different cuts and highlight the versatility of the meat.

POACHED LEG OF MUTTON WITH A CAPER CREAM SAUCE

This is one of the classic ways to cook mutton; the gentle poaching enables the meat to reach optimum tenderness. Wow your friends by serving it at a dinner party with some red cabbage and baby root veg.

SERVES: 6

INGREDIENTS

  • 2kg (4lb,6oz) 1/2 leg of mutton (bone-in)
  • 4 large Spanish onions, peeled and sliced
  • 2 generous tsp sea salt
  • 4 bay leaves
  • 5ml (1tsp) whole black peppercorns
  • 1/4 stick cinnamon
  • zest of 1 orange
  • 2 litres (3 1/2 pints) light chicken stock
  • 1 bottle (750ml) dry white wine
  • 350g (12oz) unsalted butter
  • 60 ml (4tbsp) finely chopped shallots
  • 60 ml (4 tbsp) capers
  • 600ml (1pt) double cream.

METHOD

  1. Place the mutton into a large saucepan and bury it in the sliced onions. Add the salt. Tie the bay leaves, peppercorns, cinnamon and orange zest in a piece of muslin and add this to the pan with half of the wine.
  2. Cover with the chicken stock and bring to a gentle simmer. Skim off the crust that forms on the surface with a spoon.
  3. Simmer gently for approximately 2 hours or until tender.
  4. After 1 hour, take a saucepan and melt 150g (6oz) of the butter, add the shallots and capers and cook gently until softened then turn up the heat to lightly colour the shallots.
  5. Add the rest of the wine and cook briskly until the liquid reduces by half. Draw off approximately 1 litre (2 pints) of the poaching liquor from the mutton pan and add it to the capers and shallots. Bring this to the boil and reduce by half. Add the double cream and bring back to the boil. Reduce the mixture further until you achieve a glossy cream gravy. Adjust seasoning and keep warm.
  6. When the mutton is ready, transfer to a serving dish, cover and keep warm. Strain the poaching liquid from the onions but retain.
  7. Heat a large frying pan and melt the remaining butter until foaming. Add the drained onions and fry briskly until they turn golden and have begun to caramelise.
  8. Place some of the golden onions onto a plate and slice the mutton finely on top of it. Garnish with a ladling of the caper cream sauce. Note: The retained poaching liquid can be used to make a delicious soup.

MDAL.

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More Mutton Recipes

  Found this lovely dish opposite here on the BBC good food website.

Also checkout this search on the BBC food website (why 2 food websites on the BBC???)

The last one in particular is a corker with 20 or so recipes.

Happy New Year!

MDAL.

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Buy Mutton specifically for your recipe – Mark Hix’s Mutton and Turnip Pie

Director of the Ivy, Mark Hix’s Mutton and Turnip Pie.

I do a fair bit of work with the Mutton Renaissance crew and one of the best things they have done is get Michelin Star chefs from some of the best restaurants in the country to come up with some recipes worthy of this fabulous meat. They have given me all the media relating to these and I will post all five recipes here over the next few weeks. See below for Mark Hix’s Mutton and Turnip Pie

First remember to use our “where to buy Mutton” guide.

Then check out the sumptuous delight that is below. Ideal with a pint or two of local real ale. My choice would be Butty Bach by Wye Valley Brewery.

The recipe below is good with either neck fillet, tenderloin of Mutton or Diced mutton. Obviously the neck fillet and tenderloin give a more tender meat. It is importnat to buy mutton specifically to your recipe and of course we recommend rare breed mutton for the fuller flavour. It really is as good as it looks and the turnip really compliments the rich mutton flavour.

 

The filling for this simple pie is slow-cooked to help the flavours of the mutton and the vegetables combine. Serve on a cold day with buttered cabbage, boiled potatoes or mashed swede and enjoy with a fruity red wine.

 See Full recipe below.

 

 

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Mutton Recipes

I’m always on the look out for new mutton recipes. I’ll start introducing a few each month and you will be able to see every Mutton Recipe I put on here by clicking on the “Mutton Recipe” category tab on the right.

This is one I hadn’t heard of from China. Looks great and I can’t wait to give it a go, the blog is well worth a trawl through too. Some absolutely corking stuff in there:

http://helengraves.co.uk/2010/08/mutton-paomo/

Remember you can always find quality mutton if you just follow our Mutton Buying Guide.

MDAL.

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Where to buy mutton

 Many people come to us at Phepson Farm when they are looking to buy mutton. We are now sold out for Christmas, but you can usually find a local supplier with good quality mutton for sale if you try.

UPDATE 16.12.2010 – Now taking orders for 2011….

We supply locally because we like to know the customers and deliver in the local area. It also helps to keep our focus on our local customers as they tend to be more loyal in the long-term. Having said that we have some very loyal people who order online and just prefer our rare breed mutton to what they can get locally.

If in doubt about a supplier you can always check out the mutton renaissance website for good suppliers.

A quick guide to buying mutton:

1. Try and buy rare/traditional breeds where possible – it will be more fatty and therefore more flavoursome.

2. Make sure it IS actually mutton. Mutton is over 2 years old and if good quality then under 5. You see a lot of hogget lamb (1-2 years) sold as mutton. Goat is also called mutton in Caribbean cooking.

3. Your mutton should be hung for at least 2 weeks or it will be tough – this is why it often gets a bad reputation. Also avoid phrases like “aged 21 days”. Words like “aged” or “matured” usually mean something nasty has been injected to mimick hanging. Hanging meat is expensive so expect to pay more for this.

4. For roasts I would always go for shoulders over legs and rolled breasts over loins. Chops for a slow cooked stew, leg steaks are great for frying or stripped for a stir fry and the tender-loin and neck fillets are to die for in a mutton stew or mutton curry.

5. When you get it home cook it slowly! With such great flavour it’s important you treat it with great care.

MDAL.

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