Leg of Mutton Casserole

 

Ingredients

 

1 leg of Atholl Glens mutton

2 tablespoons of plain flour

Salt and pepper to season

2 tablespoons of olive oil

2 onions

2 sticks of celery

1 whole garlic bulb

1 bay leaf

10-15 dried juniper berries

1 tablespoon of whole peppercorns

4 sprigs of fresh rosemary

3 cups of beef or lamb stock

2 cups of red wine

1 cup of orange juice

 

Place the flour, salt and pepper in a polythene bag, then put the leg of mutton in and shake it all around until the meat is covered in seasoned flour.

 

Heat the olive oil in a large frying pan and sear the meat all over, before transferring it to a large casserole dish. Add the onions, celery, garlic, bay leaf, juniper berries, peppercorns and rosemary. Pour over the stock, red wine and orange juice, then bring to the boil.

 

Cover and simmer in the oven at 180°C for 5 hours, turning after 3 hours.

 

Serve with mashed potato and mixed vegetables.