Did you see the post about eating lamb in spring? Enjoy this recipe from our butcher, Tony Hopkins.
1kg shoulder or leg of Church Farm mutton, diced
3 tbsp plain flour
2 tbsp olive oil
2 celery sticks, roughly sliced
1 leek, washed and roughly sliced
2 garlic cloves, crushed
2 carrots, roughly sliced
400g floury potatoes, roughly diced
400g swede, roughly diced
500ml fresh lamb stock, hot
400ml carrot juice
2 fresh sprigs each rosemary and thyme, plus extra to garnish
100g pearl barley
Preheat the oven to 180°C/Fan 160°C/Gas 4. Put the cubed mutton in a large bowl, add the flour and season. Toss well.
Put a large casserole over a high heat. Add the oil and brown the mutton in batches.
Turn the heat down to medium and add the butter. Stir in the celery, leek, garlic, carrots, potatoes and swede and toss well. Cook, stirring occasionally, until browning a little. Pour in the lamb stock and carrot juice, then add the rosemary and thyme. Bring to the boil, cover and cook in the oven for 2 1/2 hours, until tender.
Stir in the pearl barley 30 minutes before the end of the cooking time, so it absorbs the juices and becomes tender. The stew should be thick and juicy. Season, garnish with rosemary and thyme and serve with rustic bread.