I’ve long been a fan of fantastic mutton, Ever since moving to Cumbria all those years ago!

I describe this indulgent mutton recipe as “ridiculously over the top but well worth the effort”.

Forget everything that you have been told about mutton! You’ll absolutely love it I promise. And why shouldn’t such a fantastic thing as mutton be accompanied by such extravagant ingredient such as Truffle?!!

The truffle is optional but highly recommended – if you’re lucky you might even be able to get hold of summer truffles foraged in Surrey and Sussex. If not, try replacing it with a few drops of truffle oil for that unmistakeable flavour.

This recipe would be brilliant for a light supper with friends and family 

Serves 4 / 30 minutesPreparation time / 40 minutes Cooking time


 8 mutton cutlets (ask your butcher to trim them for you)

 1 medium egg

 100 g breadcrumbs ( Panko breadcrumbs are great for this) 

 1 large piece of pig caul fat (ask your butcher he’ll be able to get you some) 

 50 g butter

 50 g plain flour

 200 ml milk

 100 g chopped chestnut mushrooms

 1 small truffle (optional – replace with a few drops of truffle oil if desired)

 100 g finely minced cooked chicken breast

 100 g finely chopped cooked smoked bacon

 salt and freshly ground black pepper, to taste

1.Soak the caul fat in cold water, then rinse, pat dry and cut into eight pieces.

2. Melt the butter in a pan. Add the flour to make a roux and cook out, then gradually add the milk a little at a time to make a white sauce. Season to taste.

3. In a frying pan add a splash of olive oil, sauté the mushrooms, finely chop the truffle and add to the mushrooms (or add a few drops of truffle oil).

4. Stir in the chopped chicken and bacon and allow to cool.

5. Place a tablespoon of the mixture on to each mutton cutlet, then wrap each cutlet in a piece of the pig caul.

6. Beat the egg with a splash of milk, then dip each cutlet into the egg and then the breadcrumbs to coat. You can dip the cutlets more than once if preferred. This will give you a really crunchy crispy finish, Allow to chill for about an hour in the fridge 

7. Heat a little oil in a heavy-based frying pan and fry the cutlets until lightly golden, being careful not to knock off the breadcrumbs.

8. Place in a preheated oven 180c and Continue to cook for about 10 minutes, turning frequently. Transfer to a warm plate and allow to rest for five minutes before serving.

I’d serve these fantastically delicious mutton cutlets with a simple green salad with some minted new potatoes and mint pesto

Happy cooking 




Slow roasted leg of mutton with rosemary and thyme 

Mutton doesn’t have be cooked in a casserole – here, Im using fantastic Herdwick Mutton from the fells of Cumbria. If you really don’t want to use mutton then a leg of lamb will be fine 

Shopping List 

 1 whole leg of mutton with a good coating of fat

 1 generous handful of fresh thyme and rosemary, de-stalked and chopped

 2 large onions, roughly chopped

 2 large carrots, roughly chopped

 4 sticks celery, roughly chopped

 500ml good quality local beer(I’m using a dark Cumbrian ale) 

 500ml hot chicken stock, preferably fresh

 1 tbsp cornflour, mixed to a paste with a little cold water

Pre-heat the oven to 220°c.

Put the carrot, celery and onion in a roasting tin and sit the mutton on top.

Season with salt and pepper.

Pour the beer and the stock around the mutton and put it in the oven.

After half an hour, reduce the heat to 140°c and leave to cook for 4 hours, until the meat is falling away from the bone. Check the meat periodically and top up the liquid with more stock if needed.

Remove the meat and vegetables to a warm plate and skim off any fat from the liquid in the roasting tin, then put it on the hob and heat until the liquid is bubbling. Stir in enough of the cornflour paste to thicken the gravy.

Serve with creamy mashed potatoes and seasonal vegetables.

This recipe will serve 6 people easily

Preparation time 25 minutes 
Cooking time 4 hours and 30 minutes.
This is a fantastic recipe for an alternative Sunday lunch or evening supper