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Slow Baked Crusted Shoulder of Mutton

Ingredients

1 Large Shoulder of Mutton (3-4kg/ 6.5-9lb)
1 Onion
1 Carrot
1 Stick of Celery
1 Head of Garlic
Few Sage Leaves
2 Sprigs of Thyme and Rosemary
175ml/6 fl oz White Wine
Salt and Pepper

FOR PARSLEY CRUST:

1 Small Baguette
Handful of Flat Leaf Parsley
1 Garlic Clove
45ml/3tbsp Olive Oil
45ml/3tbsp Dijon Mustard

Method

Preheat oven to 150C/300F/Gas Mark 2.

Peel, trim and roughly chop the vegetables. Break the head of garlic apart and lay the vegetables and herbs on the bottom of a roasting tray.

Season the meat well then lay on top of the vegetables. Pour in the wine and enough water to barely cover the vegetables. Cover the tray with foil and bake for at least 4 hours, checking now and again that there is enough water to cover the vegetables.

Whilst the meat is cooking, slice the baguette and bake for a few minutes on a lightly oiled baking sheet until golden brown. Put the parsley, garlic remaining oil, seasoning and baked baguette slices in a food processor and blend to a crumb texture. Spread out the mixture on a baking sheet and bake gently until dried, about 15 minutes.

Smear the meat with a thin layer of Dijon mustard and spread the crumbs all over, return to the oven to colour well.

Source: Mutton Renaissance