For a printable version of this recipe, click here.

Makes 6 to 8 servings.

Ingredients

• 6 small onions

• 1/2 oz. lard

• 1 sprig thyme

• 3 to 4 lb. shoulder of mutton

• 1 bay leaf

• 1/2 pt. stock or water

• 2 sprigs parsley

• 1/2 tsp. salt

• 1/2 oz. butter

• 1/4 tsp. pepper

Method

1. Peel onions; tie herbs together with fine thread.

2. Heat fats in a casserole.

3. Brown meat; add stock, onions, herbs, and seasoning.

4. Cover and cook in a very slow oven (300 F. - Gas Mark 1) for 2 hours.

5. During cooking, baste the joint 3 or 4 times with the liquid.

6. Remove meat and place on a hot plate.

7. Skim fat from gravy and pour over meat after carving.

Courtesy of member Rena Platt, House of Lancaster Cookery Book, 1986