The Mutton Renaissance

Braised Mutton and Caper Cobbler By Brian Turner CBE
The Mutton Renaissance >>

Ingredients

1kg (2.2lb) diced leg of mutton
2 celery stalks, halved
3 medium carrots, peeled and cut in half
½ small swede, cut into 12 chunks
6 small onions, peeled
6 small turnips, scrubbed but not peeled
10 whole black peppercorns
salt
1 sprig rosemary
1 sprig thyme
1 litre (1¾ pints) lamb stock made with 2 good quality stock cubes

For the Cobbler top
350g (12oz) self raising flour
100g (4oz) butter, diced
50g (2oz) capers, chopped
10g (½ oz) parsley, chopped
4 spring onions, finely chopped
30ml (2 tbsp) plain natural yoghurt mixed with 70ml (5 tbsp) cold water.

Method
1. Place mutton in a large casserole or pan with the vegetables and herbs.
2. Add peppercorns and season with salt.
3. Bring to the boil and simmer gently for 1 hour.
4. To make the cobbler rub the fat and the flour together
5. Stir in the capers, parsley, onions and pepper
6. Add enough liquid to make a soft pliable dough.
7. Roll dough to 2.5cm (1”) thick and cut into 12 rounds or wedges. Place on top of the mutton.
8. Bake at 200C, Gas 6 400F for 20-25 minutes or until the cobbler is golden brown.

Serves 6