Braised Leg of Mutton with Creamed Leeks and Mint Sauce (Wales)

Mutton has long taken a back seat for spring, or young lamb which is quicker and easier to cook. Mutton, on the other hand, is a terrific meat and works best, long, slow cooked and as in this Braised Mutton with Creamed Leeks and Mint Sauce recipe. Leeks are celebrated throughout Wales on St David's Day as they are an emblem of the country. And don't forget the health benefits. Eating lots of leeks has been shown to reduce ‘bad’ cholesterol - and at the same time increase levels of ‘good’ cholesterol and stabalise blood sugars, and are a very good source of manganese and vitamin B6, vitamin C, folate and iron.

Mutton:
1 (7 lb) leg of mutton (3 kg)
20 whole cloves

Braising:
2 leeks, trimmed and cut into 4 rounds
1 orange, quartered
2 sprigs rosemary
1 cinnamon stick
1 carrot, halved

Mint Sauce:
1¼ cups braising juices, fat removed (300 mL)
4¼ cups full cream milk (1 L)
3 oz butter (75 g)
3 oz all-purpose flour, unbleached (75 g)
8 fresh mint leaves, roughly chopped
6 leeks, trimmed, washed and cut into ¾" (2 cm) rounds
sea salt
black pepper, freshly ground

To Serve:
crispy roast potatoes
carrots
braised red cabbage

Preheat the oven to 375°F (190°C, Fan 170°C, Gas Mark 5).

Calculate the cooking time at 90 minutes per kilo and place the mutton in a roasting pan, skin side up. Make 20 tiny slits in the skin of the mutton and insert the cloves.

Place all the braising ingredients around the mutton and pour boiling water to come half way up the side of the meat. Wet a piece of baking parchment and tuck around the meat and over the braising ingredients then cover with foil. Braise in the oven for the time previously calculated, adding more water if required.

Once cooked remove from the mutton from the oven. Skim the fat from the braising juices and reserve 1¼ cups (300 mL) of the juices for the sauce. Allow the meat to rest for 30 minutes before carving into thin slices.

Make the Sauce:
Simmer the prepared leeks for 3-4 minutes until just tender. Drain. In a saucepan, melt the butter over a gentle heat, once melted stir in the flour. Gradually add the reserved braising juices and milk whisking continuously until the sauce is simmering. Season and add the mint and leeks.

Pour the sauce over the carved mutton slices and accompany with crispy roast potatoes, carrots and braised red cabbage.

Makes 8 servings.