Delicious Recipes from celebrity chefs who are involved in the Mutton Renaissance .... you can achieve wonderful results with this traditional and once popular meat ... don't let it pass you by!

Braised Mutton and Caper Cobbler
By Brian Turner CBE


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