How to braise mutton – a general guide

Proper mutton from well finished ewes is packed with bold, almost ‘beefy’ flavours and, depending on the cut, is rich in buttery fat that becomes similar to bone marrow when slow-cooked. Completely delicious. 

Its deep flavour and creamy fat make it ideal for heavily flavoured dishes, so do reach for your favourite spices as well as lots of onions, garlic and other aromatic vegetables. Finished dishes often benefit from a little freshness, sweetness or acidity, so layer in soft herbs, citrus juice or zest, fresh chopped chillies or a spoonful of redcurrant jelly. 

Whether you’re opting for chops or diced mutton, a long braise at a low temperature will get the most out of this fantastic meat. Read on for our cook’s tips for slow cooking mutton at home. 

This braising guide has been written for our Whissendine Mutton range.