Whole Portland Mutton, Dulse and Pea Broth

The richness of the meat is beautifully balanced by the freshness of the peas and dulse, creating a dish that is full of flavour.

1. Take the mutton shoulders, season well and slowly roast for 3 hours at 150°C on Moisture Plus with 3 bursts of steam timed to come in at 45 minutes, 1 hour 30 minutes and 2 hours 15 minutes.

2. Remove the bones from the mutton leg and place the leg in the Sous Chef Warming Drawer at 60°C for 2 hours. Once cooked, caramelise the outside in a hot frying pan and leave to rest. Do the same with the loin and best end. Keep the offal and pan-fry this at the last minute.

3. Make a sauce by heating a little oil in a saucepan and adding the roughly chopped shallots and carrots. Allow to colour and then add the stocks, garlic, rosemary, white wine and vinegar. Add any mutton trimmings or the breast to the saucepan for extra flavour. Pass this through a fine sieve and reduce until thick and glossy.

4. Steam the spelt in the chicken stock at 100°C for 20-25 minutes or until fully cooked. Add the seaweed to the spelt for the last five minutes of cooking. Add the fresh peas and all of the herbs into the spelt once cooked and serve immediately.

5. Carve the various mutton joints and place a piece of each on each plate with the offal and the sauce.

6. Garnish with the mange tout, cut into slices and the pea flowers.

Notes from the Chef

This recipe calls for a whole Portland mutton, as I think that it is very important to use the whole animal. However if you can’t get your hands on this then just use whichever part of the sheep you prefer. The mutton will be cooked in its separate parts so you can butcher the sheep yourself or ask your butcher to do so. It would also be fine to substitute for lamb.