a breast of lamb or mutton
salt and pepper
dripping (fat from roasted meat) for greasing
salt and pepper
dripping (fat from roasted meat) for greasing
for the mirepoix
2 medium-sized onions (200 g approx)
2 medium sized carrots (100 g approx)
2 sticks celery (100 g approx)
1 small turnip (50 g approx)
25 g (1 oz) fat bacon
2 tsp dripping (fat from roasted meat)
bouquet garni
1 tomato (50 g approx) (optional)
general household or brown stock to cover
2 medium sized carrots (100 g approx)
2 sticks celery (100 g approx)
1 small turnip (50 g approx)
25 g (1 oz) fat bacon
2 tsp dripping (fat from roasted meat)
bouquet garni
1 tomato (50 g approx) (optional)
general household or brown stock to cover
method
1. Wipe the meat.
2. Bone the breast of lamb or mutton without cutting right through the flesh, or ask the butcher to do it for you.
3. Season well with salt and pepper.
4. Roll up tightly, and tie the meat with string.
5. Prepare the onions, carrots, celery, and turnip for the mirepoix and slice them thickly.
6. Chop the bacon roughly.
7. Heat the dripping in a stewpan. Add the vegetables and bacon, cover the pan, and fry gently for 10 minutes.
8. Add the bouquet garni. Skin and slice the tomato, if used, and add it to the pan.
9. Add enough stock almost to cover the vegetables.
10. Heat to boiling point.
11. Place the meat on the mirepoix, lay a piece of greaseproof paper greased with dripping on top of the pan, and cover with a tight fitting lid.
12. Cook over low heat for about 2 hours until the meat is tender, basting frequently and adding more stock as required.
2. Bone the breast of lamb or mutton without cutting right through the flesh, or ask the butcher to do it for you.
3. Season well with salt and pepper.
4. Roll up tightly, and tie the meat with string.
5. Prepare the onions, carrots, celery, and turnip for the mirepoix and slice them thickly.
6. Chop the bacon roughly.
7. Heat the dripping in a stewpan. Add the vegetables and bacon, cover the pan, and fry gently for 10 minutes.
8. Add the bouquet garni. Skin and slice the tomato, if used, and add it to the pan.
9. Add enough stock almost to cover the vegetables.
10. Heat to boiling point.
11. Place the meat on the mirepoix, lay a piece of greaseproof paper greased with dripping on top of the pan, and cover with a tight fitting lid.
12. Cook over low heat for about 2 hours until the meat is tender, basting frequently and adding more stock as required.
serving amount
serves 4 - 6
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