Anthony Sargeant, cooking, Shropshire

Rack of Shropshire Mutton cooked by Anthony Sargeant

rack of mutton resting

Here the meat is resting after being cooked. It is important to first cook and brown the fat in a hot pan before roasting it in a low oven – keeping the meat pink. Mutton has a more complex flavour compared with lamb and is not so easy to source but is certainly worth the effort. This small rack (one bone has already been removed from the far end) was bought at Ludlow Food Centre’s meat excellent counter. In the picture below the meat is shown after careful de-boning and slicing and served with braised little gem lettuce, roasted shallots and crispy roast potatoes.

Rack of mutton de-boned after cooking and sliced - with braised lettle gem lettuce and roast potatoes

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