Mutton Recipes, Recipes

Roast mutton leg recipe w/ baked fennel & tomatoes

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Success in this roast mutton leg recipe lies in the slow and careful roasting of the joint. Mutton, being a little older and more developed, tends to have more texture than lamb or hogget, and certainly more flavour. Roasting at a gentler heat – and allowing it to rest well, which is crucial – helps prevent the meat from tensing up, resulting in a more tender finish. The reward for this approach is a roasted joint full of character and flavour. The baked tomatoes and cream make an excellent side, complementing the mutton beautifully. These summer vegetables take on a different dimension when baked, with the cream adding richness without making the dish heavy. It really is rather excellent, even if I say so myself!

Serves 6

Ingredients

For the fennel and tomatoes

Method

Let’s get cracking:

  1. Remove the mutton leg from the fridge and its packaging at least 2-hours before you plan to cook it.
  2. Season the joint well with salt and drizzle with a little olive oil.
  3. Preheat your oven to 190°C.
  4. Cut the garlic bulbs in half and place them in a roasting tray along with the rosemary, then lay the mutton leg on top. Place in the oven and set a timer for 15-minutes. Then reduce the heat to 135°C and cook for a further 45-minutes to an hour, or until the internal temperature reaches 48-50°C. After resting, the meat will reach around 60°C for a perfect pink finish.
  5. Find a warm spot in the kitchen and leave the mutton to rest for at least 1-hour.

Whilst the mutton is resting…

  1. …turn the oven back up to 180°C.
  2. Halve the fennel bulbs vertically, then cut each half into 3 to 4 wedges, depending on size. Place them in your largest oven dish or roasting tray.
  3. Halve the tomatoes vertically and nestle them among the fennel wedges.
  4. Scatter over the sliced garlic, season well with salt and black pepper, and drizzle with olive oil.
  5. Place in the oven and cook for 10-minutes. Remove from the oven, scatter over the chopped mint, and pour in the cream, seasoning again with salt. Return to the oven for a further 25-minutes.
  6. Set a frying pan over medium heat and add a drizzle of olive oil, the breadcrumbs, chopped rosemary, and a pinch of salt. Fry, tossing regularly, for 6-8 minutes until golden and crisp.
  7. After 25-minutes, remove the tray from the oven and evenly scatter the crumbs over the top, then return to the oven for a further 5-minutes.
  8. Carve the mutton and serve 😋

Shop the ingredients

For 15 years George worked in some of London’s most loved restaurants, including Padella and Primeur, and had a 5-year stint as Head Chef at the Garden Museum Café. George earned rave reviews for his simple, thoughtful cookery, his dishes were firmly rooted in the classics, and always paid homage to the produce. In 2021 George realised a long-held ambition and released his first cookbook entitled, A Year In The Kitchen. It celebrates the annual cookery cycle, taking readers on a journey through the British seasons, showcasing native produce, and inspiring year round creativity. In 2022 George left London behind, and moved back home to Yorkshire. His passion for seasonal cookery and reverence of quality British ingredients proved that for George, home is where the heart is. Like his food, George is led by the seasons, he’s open to new opportunities, and always following his heart.