Slow Roasted Leg of Mutton

Here it is, our first taste of our own roast mutton, in all it’s glory. Well worth waiting for.

Choose a good joint, not too fatty, but a bit of marbling is good. Both leg and shoulder joints will benefit from slow roasting, you can do them both with this method. Weigh the joint first, you need to cook it for about 40 minutes per 450g at 150C. This monster took 4 hours.

Pop the joint in a roasting pan (ideally a lidded one, but foil will do if you don’t have a pan with a lid). Add a sprig of rosemary, and if you like, make a few slits in the meat and stuff with a couple of cloves of garlic. Pour about 250ml of red wine over the meat (I didn’t have any so used dark ale), cover, and roast for the required time.

Bring it out and left it rest for about half an hour before carving. The juices make amazing gravy, I put the roasting pan on the hob, added some gravy granules and brought to the boil until it thickened. There was a bit of clear fat resting on the top of the gravy but I poured most of it away and mixed the rest in. The alcohol gives the gravy a really nice flavour.

My dad declared it ‘very nice’, my mum and I decided we preferred it over lamb, and my husband, who when we met only ate chicken and sausages, had thirds.

This is what was left, and I am taking a break from turning it into a meat and potato pie to write this!

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Sausage & Bean Casserole

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Sausages are so versatile, and are always on hand in our freezer. You would be forgiven for thinking we exist entirely on sausages, especially after the last post, but we do eat other things from time to time! Yesterday was one of those days where I hadn’t got anything out of the freezer, we both ended up being late home from work, and this turned out to be a perfect, comforting dish. I had literally just thrown stuff in the crock pot hoping it would turn out well. It did, and I got a “really nice” from my husband!

Serves 4

8 sausages

2 medium onions. diced

2 cloves garlic, crushed

1 red bell pepper, roughly chopped

1 can beans (I used black-eyed, but haricot, kidney or borlotti would work too)

1/4 pint beef stock

Fry the onions until soft, then add the garlic, sausages and peppers. Fry until the sausages begin to brown. Transfer to the crock pot, add the beans and stock and stir. Cook on low for 4 – 6 hours. To thicken up the stock, just add a teaspoon of gravy granules about 5 minutes before serving, and mix well. Serve with crusty white bread.

Slow Cooker Sausages with Tomatoes and Peppers

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This is so quick and easy it is perfect for people who don’t like cooking, or who are in a rush. I’m not even sure this can technically be called cooking…

(Serves 2)

1 carton/can chopped tomatoes

1 green bell pepper, chopped (other colours are available)

1 clove garlic, crushed

4 sausages

Turn the slow cooker on high, and put the tomatoes, pepper and garlic in, give it a quick stir, and place the sausages on top. Cook for 3 – 4 hours. Serve with pasta.

What could possibly be easier? It tastes good as it is, but you could easily add other vegetables, or a bit of chilli.