750g (1 1/2 lb) whole neck of mutton
4 tsp plain flour
1 tsp salt
freshly ground black pepper to taste
155 g (5 oz) baby carrots
2 celery stalks, cut into chunks
10 fresh pickling onions
2 large potatoes, peeled and quartered
3 tbsp dry white wine
3 tbsp meat stock
4 tsp plain flour
1 tsp salt
freshly ground black pepper to taste
155 g (5 oz) baby carrots
2 celery stalks, cut into chunks
10 fresh pickling onions
2 large potatoes, peeled and quartered
3 tbsp dry white wine
3 tbsp meat stock
method
1. Mix flour, salt and black pepper and rub well into meat.
2. Place meat, vegetables and liquid in a cooking bag. Secure the bag and place it in an oven dish. Pierce a few small holes in the top to allow steam to escape, then bake at 160 °C (325 °F)gas 3 for 45 minutes per 500 g (1 lb) plus 40 minutes.
Serve whole.
2. Place meat, vegetables and liquid in a cooking bag. Secure the bag and place it in an oven dish. Pierce a few small holes in the top to allow steam to escape, then bake at 160 °C (325 °F)gas 3 for 45 minutes per 500 g (1 lb) plus 40 minutes.
Serve whole.
serving amount
serves 4
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