Monday, 29 November 2010


We eat quite a lot of mutton, especially mutton mince which is fantastically full flavoured.

I was rooking around in the freezer and unearthed a slightly-past-it's-sell-by-date half leg of mutton.    I was going to low-temperature cook it, but that takes 4 hours and meant we'd be eating very late.  Then I remembered that there was a pot-roasting recipe for cheap cuts in my Margeurite Patten pressure cooker cook book.

Sure enough, I found a recipe for "leg of mutton". 12-14 minutes per pound.   Had to get the potatoes and roasted vegetables underway first,  and then we got on with browning the joint. Few minutes later, and after a bit of deglazing the pressure cooker,  the mutton was back in the pressure cooker along with boiling stock. It took a few minutes to come to pressure. and 36 minutes after that, DH was carving a medium-well cooked joint.   Very succulent,  and delicious.

The mutton took about 45 minutes to cook from start to finish.  Definitely be using that method again.

We'll use the remainder to make something like mutton curry for dinner this evening.

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