Chef: John Pratt
Ark of Taste Product: Herdwick Sheep
Producer: Sheepdrove Organic Farm
This delicious dish marries the meat of the Herdwick Sheep with local ale, preferably a heather ale from the same hills as the Herdwicks roam, to produce a flavour that is truly evocative of the Lakeland Fells.
Method
Seal off the mutton steaks in a little oil and put to one side. Tip the oil from the pan into a casserole dish and fry off all the diced vegetables until they soften and take on a golden colour.
Add the rested Mutton steaks and pour over the ale, stock, tomato paste and soy sauce. Place the tied up bunch of herbs into the dish and cover with a lid. Place in the oven for two hours at 200°C.
Ingredients (serves 4)
4 x 8oz Hardwick Mutton Rump Steaks
2 x Large Onions – Peeled and Diced
2x Carrots – Peeled and Diced
2 x Parsnips – Peeled and Diced
1 x Turnip – Peeled and Diced
¼ x Swede – Peeled and Diced
2 x Sticks Celery – Diced
2 x Pints of Local Ale – Preferable Dark or Heather Based.
1 x Pint Lamb Stock
1 x Tablespoon Tomato Paste
1 x Tablespoon Dark Soy Sauce
Rosemary, Thyme and Bayleaf tied together as a bouquet garni
Sea Salt and Cracked Black Pepper to Taste
