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The Fountain Head

A 14th Century pub serving traditional, award winning real ales from t...
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A 14th Century pub serving traditional, award winning real ales from the Branscombe Vale Brewery and good old fashioned cooking! There are not many pubs left like the Fountain. An open log fire, slate flags on the floor and home cooked food at prices that won't break the bank. This is a place to enjoy some good conversation, to sup some ale, to relax. There are no juke boxes, pool tables or wide screen televisions. Just a very warm welcome and everything that pubs used to be. They have a small cosy room (once an old forge) with its own log fire for lunch or dinner. It's best to reserve a table in advance if you want to eat here but many people take pot luck and eat at a table in the bar.

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Braised Shoulder Of Mutton

Braised Shoulder Of Mutton

Submitted by Ginette Nye

Ingredients

1 x Shoulder of mutton 2 Carrots sliced 4 Onions sliced 1 Clove of garlic 1 Clove Mixed herbs Salt & pepper

Instructions

Bone or get the butcher to bone a shoulder of mutton, and season it inside with pepper and salt. Roll up and tie the meat, and put it in a large fireproof dish (without fat or liquid), and brown it all over thoroughly in the oven for some minutes. Now put 2 sliced carrots and 4 sliced onions, 1 clove of garlic, a clove and a bunch of mixed herbs into the dish with the mutton. Add stock halfway up the meat. Cover and simmer in a slow oven for 3 or 4 hours (according to the quality of the mutton or minus mutton vegetables). Serve very hot.

Attributes

- Main meals
- Wheat free
- Dairy free