Ingredients

• 1 boned, rolled Sheepdrove Mutton Shoulder
• 4 garlic cloves, crushed
• 2 fresh rosemary sprigs
• 1/2 tsp dried thyme
• 1 tsp grated orange zest
• 1 glass of red wine
• 1 tbsp olive oil
• 125 g Sheepdrove lardons or 4 streaky bacon rashers, chopped
• 250g shallots or baby onions
• 1 tbsp flour
• 125ml chicken stock (use one of our stockpot bags) or water
• 500g potatoes, halved lengthwise
• 4 carrots, halved crosswise
• salt
• black pepper

Cooking instructions

Combine mutton, garlic, rosemary, thyme, orange and wine. Turn mutton to coat evenly. Cover and refrigerate for several hours, or overnight. Heat oven to 150 C (300 F) Gas 3. Remove mutton from marinade; reserve marinade. Pat mutton dry with kitchen paper. Warm oil in heavy casserole over medium heat. Add mutton; cook until sealed and browned well all over. Remove from pot. Add lardons or bacon and shallots or onions and cook, stirring until lightly golden, about 5 minutes. Stir in flour. Add marinade and stock or water. Return mutton to pot, cover and put into oven to cook for 45 minutes. Add potatoes and carrots; cover, return to oven and cook for 1 hour or until potatoes are tender. Remove mutton and vegetables to a warmed dish and cover with foil to keep warm. Boil juices hard to thicken slightly. Add salt and pepper to taste. Slice the mutton, surround with vegetables and pour over the sauce. Serve at once.