Pot-roasted shoulder of mutton with summer vegetables

Method

1. Preheat over to 150C/gas mark 2.

2. Heat the vegetable oil and butter in a casserole dish. Add the diced vegetables, garlic, herbs and trimmings and fry until just starting to colour.

3. Place the shoulder in the pot then pour in the port and stock. Bring to the boil and transfer to the oven. Don't put a lid on, as the stock will reduce so that you are left with a delicious gravy. Leave to roast slowly for 2 hours, basting with the juices every so often so the meat is beautifully glazed.

4. Remove the meat and pass the liquor from the pan through a fine sieve, making sure that the garlic cloves are pushed through as well. Reduce the liquor to the desired concentration then beat in a little butter. Season to taste and add some finely chopped tarragon, parsley and a touch of mint.

5. For the vegetables: heat the chicken stock in a saucepan until boiling. Add the carrots, followed by the beans and peas. Cook until tender.

6. Sprinkle the herbs over the mutton and sauce. Serve with the vegetables.

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Ingredients

100ml vegetable oil
100g Butter
150g finely diced onion, garlic, leek, carrot, celery, fennel
1 bulb Garlic
1 bouquet of herbs, (eg. thyme, mint, parsley, bay leaf, tarragon)
1 boned shoulder of mutton, plus trimmings
200ml white port
300ml lamb or chicken stock
Butter, for sauce
finely chopped tarragon, parsley and Mint, to serve

For the vegetables

1 litre chicken stock
150g Carrots
150g green beans
150g peas

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