Diced Mutton Recipe
What is Diced Mutton?
Diced mutton is the perfect cut for slow cooking, resulting in a melt-in-the-mouth experience. Often described as having a “gamey” flavor due to its strong and rich taste, this cut of meat shines in classic winter comfort dishes like curries, tagines, and stews. The tender texture, combined with the depth of flavor, makes diced mutton a popular choice during the colder months.
Diced mutton typically comes from mature ewes that are older than two years. This age gives the meat a darker color and a more complex flavor profile than what you’d find in younger animals.
Diced Mutton Cooking Time
When it comes to cooking diced mutton, patience is key. No matter the size of the chunks, slow cooking is essential to achieving the desired tenderness. Mutton should be cooked gently for at least three hours at a low temperature to produce a meltingly soft texture.
Below are instructions for cooking a simple mutton casserole, but diced mutton is incredibly versatile and works well in a variety of winter recipes.
How to Cook Diced Mutton to Perfection
Prepare the Meat:
- Remove diced mutton from the fridge before cooking to allow it to come up to room temperature.
- Take the meat out of any vacuum packaging, pat dry, and let it rest at room temperature.
Preheat the Oven:
- Set your oven to 140°C (120°C fan) or gas mark 1.
- Sear the Meat:
- Heat a little oil in a flameproof casserole dish over high heat.
- Season the mutton with sea salt and freshly ground black pepper.
- Fry the mutton in small batches, browning it on all sides. Browning the meat not only adds color but also enhances the flavor and creates a softer texture.
Add Vegetables and Liquid:
- Add cubed seasonal vegetables such as onions, carrots, celery, potatoes, celeriac, and swedes (cut into 3 cm pieces).
- Pour in some wine, cider, or beer, followed by chicken or lamb stock. Stir gently to combine.
Enhance Flavor with Herbs:
- For added depth, throw in a few sprigs of thyme, a bay leaf, citrus zest, chopped rosemary, and a halved head of garlic.
Season to Taste:
- Before baking, taste the dish and adjust the seasoning if needed. It’s harder to adjust after it’s cooked.
Bake Slowly:
- Cover the casserole with a lid and bake in the preheated oven for 3–4 hours. Stir occasionally to prevent it from sticking to the bottom.
Check for Tenderness:
- The mutton is ready when it can easily be pulled apart with a fork. The juices and fat released from the meat will contribute to a rich and flavorful dish.
Serve:
- Remove from the oven, let it cool slightly, and serve with crusty bread.
Top Tips
- Adding red wine or red wine vinegar to the casserole can help balance out the richer flavors with a touch of acidity.
- Toss the diced mutton in seasoned flour before browning to help thicken the stew.
Diced mutton, when cooked slowly and with care, offers a richly rewarding meal that’s perfect for cozy evenings.
