Spiced Organic Mutton
I got this leg from Welsh Farm Organics, it should be treated in exactly same way as ham i.e. cover with water add aromatics (vegetables herbs whole spices and a splash of white wine) bring to the simmer and cook slowly for about three hours. It can then be served hot with a mild Dijon mustard sauce some new potatoes and sliced beans perhaps, or as I did, allowed to cool completely in the stock then any fat scooped from the surface of the stock, the meat removed and diced, the stock which was very clear reduced, gelatine added, allowed to cool again before pouring over the diced meat. I then spooned it into a terrine and let it set in the fridge. I served it with some mild pickles salad leaves and crusty bread.