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Anthony’s Pulled Mutton Pitta with Celeriac Slaw

Anthony’s Pulled Mutton Pitta with Celeriac Slaw

Anthony’s Pulled Mutton Pitta with Celeriac Slaw

This recipe is a family favourite with the Mutton coming straight from Shortwood Farm Anthony really does like to keep it in the family! Feeds 6 (2 Pittas each)

 

4lb diced mutton

2 peeled & chopped carrots

4 onions peeled & quartered

Rosemary (a few sprigs)

2 glasses of Red wine  

12 cloves of garlic

Salt & pepper

 

12 Pitta breads

 

1 Celeriac

1 apple

Dijon mustard

Mayonnaise

 

  1. Pre Heat oven to 200c. Put your mutton in a deep roasting tin & surround it with the onions & carrots
  2. Make some slits in the meat & fill the holes with the garlic cloves & rosemary. Pour the wine into the tray & season the meat with the S&P
  3. Tinfoil the tray & stick it in the oven for 20 minutes
  4. After 20 minutes turn the oven down to 130c & leave for 6 hours
  5. Just before the meat is due to come out of the oven make your celeriac slaw
  6. Cut the celeriac into long strips as thin as you can & do the same with the whole apple (not including the core!)
  7. Mix 5 tbsp mayonnaise with 1 tsp Dijon Mustard, a handful of chopped parsley & the juice of half a lemon and toss through the celeriac & apple
  8. Take the lamb out of the oven and let it rest
  9. Warm the pitta’s in the oven (watch out when cutting them open as they can act like a pocket of hot air & the steam may be hot!)
  10. Stuff the bottom of the pitta’s with slaw and fill up to the top with mutton which should be falling off the bone as you pull it off
  11. Use a teaspoon & drizzle some of the delicious lamb juice from the roasting dish over the top (not too much though!)