Leg of mutton with roasted tomato orzo

Try our Mutton recipe for a crowd pleaser this Easter. An alternative to lamb, mutton is the underdog with just as much flavour. Rich and tender, mutton is often forgotten about, but we are bringing it back in all of its glory.

5 hours 50 mins

4

Hard

For the mutton:
• 1.3kg Field & Flower leg of mutton, bone-in,
• 2 large carrots, roughly chopped
• 3 sticks of celery, roughly chopped
• 2 onions, roughly chopped
• A few sprigs of fresh thyme and rosemary
• 300ml white wine
• 700ml hot chicken or lamb stock
• 1 tbsp plain flour
• 1 tbsp softened butter
• 1 heaped tsp Dijon mustard
• Olive oil

For the orzo:
• 75g Yorkshire fettle cheese, crumbled
• 200g cherry tomatoes, halved
• 1 red onion, finely chopped
• 2 cloves garlic, chopped
• 300g orzo
• 600ml chicken stock
• ½ lemon, finely grated zest and a squeeze of juice
• Small handful each of parsley and basil, chopped
• Olive oil
• Seasoning to taste

1. Preheat your oven to 210°C/190°C fan/gas mark 7.

2. Place the carrot, celery and onion in a large ovenproof casserole dish, drizzle with a little oil, salt and pepper and fry for 3-4 minutes or until softened slightly.

3. Place the mutton leg on top of the vegetables and season well. Pour over the wine and 500ml of stock (save the rest for later). Add the thyme leaves and rosemary sprigs and bring up to a simmer over a medium heat. Place the casserole dish in the oven, uncovered and roast for 30 minutes.

4. After half an hour, reduce the heat to 140°C, cover with a lid and cook for 4 hours, basting frequently with the juices in the bottom of the dish until the meat is falling away from the bone. Check the meat occasionally and top up with more stock if needed.

5. Meanwhile make the orzo. Place the cherry tomatoes on a roasting tray, drizzle with a little oil, salt and pepper and roast for 10-15 minutes or until just wilting.

6. While the tomatoes are roasting, heat a splash of olive oil in a medium saucepan, add the chopped onions and fry for 3-4 minutes or until softened. Add the garlic, salt and pepper and fry for another minute. Pour over the stock and bring to a gentle simmer. Simmer for about 10-12 minutes or until the liquid has been absorbed and the orzo is tender. Remove from the heat and drain off any excess liquid once the orzo is cooked. Add the lemon zest, juice, chopped herbs and crumbled fettle, then season to taste.

7. Transfer the meat and vegetables to a warm plate and skim off any fat from the liquid in the casserole dish. Place it on the hob and heat until the liquid is bubbling. Mix the flour and butter together in a small bowl to make a smooth paste and then whisk into the juices. Add the remaining 200ml stock to the dish and bubble over a low heat or until thickened. Add the mustard and a few more thyme leaves if you like.

8. Slice or shred the mutton with two forks and serve with the orzo and gravy to pour over. Enjoy!