They didn't have a Mutton joint big enough unfortunately but what they did have was a shoulder of hogget (lamb over one year old and less than two) which I was more than happy to try.
So first thing Sunday morning, I readied the meat for the oven with rosemary and garlic and cooked it for six hours at 130°C, regularly checking and renewing the herbs which together with the juices made a beautiful thick gravy.
Cooked and ready to carve, the hogget was incredibly moist and had so much flavour, more so than
young lamb and a better texture I thought.
A good choice as everyone around the table that day would agree.
Served with roast potato's, a selection of vegetables and celeriac dauphinoise which I have to say
could not have complimented the meat more.
To make the dauphinoise, or my version of it....
Slice one celeriac, a large onion and a small chilli and layer up in a casserole dish. Pour over 200ml of double cream and sprinkle chilli powder over the top. Cook for 50 minutes at 180 degrees.
Hugh's pudding cake to finish - see the next post
(when I've written it!)