24 hours beforehand, make the stuffing.
- 5lb of 5 Year Old Blackface mutton leg
- Loin of Blackface lamb
- 4oz semi dried apricots.
- 4oz organic pinhead oats.
- 1oz butter.
- 1tbsp clear honey.
- 2oz onion, chopped.
- 1/4 tspns fresh thyme.
- 1/8 tspn sea salt.
- 1/4 tspn wild peppercorns.
- 2tb wild pepper leaf.
- 2 fresh bay leaves.
- 1 med egg, beaten.
- 1lb old carrots, sliced.
- 2lge onions, sliced.
- 2 fresh Bay leaves.
- 2 sprigs fresh thyme.
- 1tb wild peppercorns.
- 3 parsley stalks, crushed.
- 2 bottles red wine.
- Chop the semi dried apricot coarsely and mix with breadcrumbs and chopped onions.
- Melt the butter, pour over.
- Add honey, salt, pepper, pepper leaf and bay leaf.
- Mix well together, then mix in beaten egg.
Make the marinade by mixing all the ingredients together.
- Preheat oven to 120C/gas mark 2.
- Tunnel bone or have boned the Mutton, (Tunnel bone for stuffing).
- Stuff the cavity loosely.
- Sew up the opening.
- Put lamb in a polythene bag large enough to hold it comfortably.
- Add bones.
- Pour over the marinade, tie the top with a bag seal, sucking out excess air and put it in a bowl (to catch leaks).
- Marinade for two days, turning from time to time.
- Place marinade and bones in bottom of deep roasting pan,
- Fry vegetables very briefly and add to roasting pan.
- Place mutton on top and roast for 7 hours.
- Baste frequently with marinade while cooking. The marinade and bones develop into a fine stock.
- When done, take out of oven and leave to rest.
- For the gravy: strain the liquor from the pan and sieve.
- Season with pepper then sear a piece of lamb loin lightly, rest it for 5 minutes then slice through.
To serve the dish carve the mutton across the leg to a depth of 2ins, place on plate. Top with Blackface loin and accompany with spring onion and potato cake and fresh Scottish spring greens. A delicious combination of old and new offering depth of flavour, sweetness and complexity.
Colonial Goose is “mutton dressed as goose”. The early colonial pioneers in New Zealand had plenty of sheep but very few geese!
As featured on the Landward TV programme with Nick Nairn.
Courtey of Chrissie Lamb, who runs the Shieldhill Hotel in Biggar and is a regular buyer of our 5 year old Blackface Mutton.