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Remove the mutton from the fridge, pat the surface dry with kitchen paper and season generously with salt and pepper – stud the fat with garlic and rosemary if you wish. Let it sit at room temperature for at least an hour for a large joint, at least 30 minutes for a small joint. Heat the oven to 180°C. While the meat is coming up to room temp, peel and roughly chop some onions and carrots. Place the veg into a roasting tray big enough to add the mutton. Drizzle the veg with a little olive oil and place into the pre-heated oven for 20 minutes, so that they start to caramelise. Pile the veg into the middle – this will be your trivet. Place the mutton on top of the roasting vegetables. Tear off a piece of parchment paper large enough to cover the mutton, scrunch it up, then press it directly onto the surface of the meat – it doesn’t need to cover the vegetables, it is there to help keep the meat moist. Add 500ml of chicken stock, tent the roasting tray with foil and seal tightly around the edges. Roast at 180°C for 10 minutes, then turn the temperature down to 135°C and roast for 90 minutes for a small topside joint and up to 4 hours for a larger rolled leg – cook until the meat becomes noticeably tender to the touch. Rest the meat for 40 minutes to an hour before carving, which will allow the meat to become more tender still. You may wish to finish the dish with some citrus or fresh herbs, or if you’ve gone down the traditional British route, a spoonful of redcurrant jelly.

Please remove all paper wrapping from your meat and place it on a plate in the fridge away from cooked items. This allows air to circulate around it properly, helping to prolong shelf life.

Average shelf life: 2-3 days.

Vacuum-packed meat can be put straight in the fridge and has a longer shelf life.