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Tasty neck of mutton

Ingredients 10
Servings 4


  • 20
    cake flour
  • 5
  • freshly ground black pepper to taste
  • 1
    whole neck of mutton, about 750 g
  • 150
    baby carrots
  • 2
    celery stalks, cut into pieces
  • 8
    pickling onions
  • 2
    large potatoes, peeled and quartered
  • 50
    red or dry white wine
  • 50
    meat stock


Preheat oven to 160 ºC (325 ºF). Mix the cake flour, salt and black pepper and rub the meat well with this mixture. Place the meat, vegetables, wine and stock in a cooking bag, secure it and place in an oven dish. Pierce a few small holes in the top of the bag to allow steam to escape. Bake for 45 minutes for every 500 g of meat plus an extra 40 minutes. That's an hour and forty minutes for 750 g meat. If you prefer, you can cook the meat in a casserole without a cooking bag. In this case brown the meat first in a little heated oil. Serve the neck whole and separate it from the bone with two forks. Serves 4.

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