Sam & Shauna’s Moroccan Mutton Leg recipe.

We are thrilled to announce that we have teamed up with Sam and Shauna of Hangfire® fame to produce a series of three amazing recipes for you to try at home.

The first in the series is Moroccan Mutton Leg, a real show-stopper which combines sweet and citrus with the bold flavours of North Africa.  Also in this series are a Double Greek Cheese Burger and a Proper Doner Kebab Fakeaway, both made with our hogget mince.  I’m sure they won’t mind me saying that you could easily substitute the hogget mince for mutton mince if that is what you prefer.

MOROCCAN MUTTON LEG

Samantha Evans & Shauna Guinn, Hang Fire BBQ

‘How’ to Instagram Reel: (https://www.instagram.com/reel/CktSSYNoyqY/?igshid=MDJmNzVkMjY=)

Mutton really can take any flavour you want to pair with it, that’s why we’re celebrating a wonderful, whole mutton leg with sweet, citrus and bold flavours of Northern Africa. Although there are a few ingredients here, it really is straightforward to cook and the aromas that fill your house will transport you to the fragrant souks of Marrakesh. 

Serves 8 – 10

1 whole ‘Pembrokeshire Lamb’ mutton leg (see Notes)

1 tbsp vegetable oil

1 tbsp sea salt flakes

500g small red onions, peeled and halved

150g flame raisins

500g cooked freekeh grains

3 tomatoes, chopped

2 tbls Ras el Hanout

1 handful flat leaf parsley, finely chopped

1 handful mint, finely chopped

60g toasted flaked almonds

1ltr water

For the Glaze

3tbls maple syrup or 2tbl runny honey

6 garlic cloves, minced

1 thumb fresh ginger, minced

2 lemons, zest and juice

2 oranges, zest and juice (reserve ½ and keep to one side)

2 tbsp Ras el Hanout spice mix

For the Gravy

1 litre lamb or chicken stock

1½ tbsp low sodium soy sauce

2 heaped tbsp tomato purée

250ml natural yoghurt and toasted flatbreads to serve

Method:

Heat the oven to 220°C/200°C fan/gas 7. Put the mutton in a deep roasting tin and rub over the oil and the salt. Roast for 35 minutes until golden brown.

While the mutton leg is getting some colour in the oven, let’s make our citrus glaze. Simply add all the ingredients in a bowl, not forgetting to reserve the juice and zest of one orange for later. Mix well and set aside.

After 35 mins, transfer the mutton to a plate and turn the oven down to 160°C/140°C fan/gas 4. Scatter the halved onions and the raisins in the roasting pan, pour over the reserved orange juice and zest, then season with a pinch salt and the two tablespoons of Ras el Hanout. Toss the onions to coat thoroughly with the seasonings and juice, then turn the onions cut-side down. Put the mutton on top of the onions. Add in the litre of water to the pan. Generously coat the mutton in the glaze. You will have some left over, we’ll use that on the final stage of cooking.

Tightly cover the roasting pan with a few layers of aluminium foil, sealing tightly so no steam can escape. A whole mutton leg will take around 4hrs of cooking.

While the mutton braises, let’s get the gravy cooking. Put the stock, soy sauce and tomato purée in a medium saucepan. Bring to the boil, reduce the heat and gently simmer to reduce by half.

Once the mutton has been braising for around 4hrs, bring it out of the oven to reglaze and add the final ingredients. Remove the foil carefully as steam will have built up. Test the meat, it should now easily pull apart. Lift the mutton leg carefully onto a plate. Drain half the cooking juices through a sieve into the pan with the reduced gravy and heat gently. Add the cooked freekeh to the roasting pan and stir it into the onions and remaining cooking juices. Turn the oven back up to 220°C/200°C fan/gas 7. Put the mutton back into the pan then glaze it with the remaining mix, then put the tin back into the oven for 10 minutes. Keep an eye on it, ensuring the glaze doesn’t burn.

Before serving, brush the mutton with gravy to give it a glossy shine. Sprinkle over the toasted flaked almonds, add in the tomatoes, parsley, mint and mix into the freekeh. Mix some of the pulled mutton into some the freekeh mix. Serve at the table with tongs, spoons, your gravy, a bowl of yoghurt and some lovely, toasted flatbreads.

Notes: You can also make this with half a mutton leg or a half shoulder. Simply halve the ingredients and the cook times will be a little less.

Ras el Hanout is available at supermarkets these days. According to Google, it means “head of the shop” and implies a mixture of the best spices the seller has to offer. It usually contains cinnamon, cumin, cloves, dried rose petals, coriander, allspice, black pepper, and ginger.

Freekeh is like a middle eastern pearl barley, it has great bite and a wonderful texture and really adds depth to the dish. You can buy this grain dried, simply cook according to the packet instructions.

We know that raisins can be divisive, but trust them in this dish, they’ll rehydrate with the juices and flavours of the mutton and glaze, and turn into plump little flavour bombs. They may even convert a raisin hater! However, you can substitute with chopped apricots if you really don’t like them.