Exmoor Mutton Recipe

Traditional Mutton Recipe from West Somerset

Exmoor is primarily an upland area made up mainly of small villages and hamlets. The largest settlements are Porlock, Dulverton, Lynton, and Lynmouth, Simonsbath and Wheddon Cross.

This recipe is taken straight from the handwritten recipe book of my Great Grandmother, who was born and bred in the Brendon Hills of West Somerset, and is at least one hundred years old. This recipe is highly recommended. Comments most welcome.

Shoulder of Mutton, stuffed and braised

One shoulder of Mutton
Three quarts of Stock
One tablespoonful of chopped Parsley
One teapoonful of sweet herbs
One Onion, chopped
Two ounces of chopped Bacon
Two ounces of Bread-crumbs
Two ounces of chopped Fowl
One yolk of Egg
A handful of chopped wild mushrooms
Pepper and Salt

Bone a shoulder of mutton, mix all the above ingredients well together and stuff the mutton with them, roll it up into a neat shape, not too long, sew it up. Braise in the stock for about two hours according to size. when done, take it out and glaze it. Serve with brown sauce.

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Exmoor is a National Park situated on the Bristol Channel coast of south west England. Exmoor is located in two counties, with 71% of the park located in Somerset and 29% located in Devon