Tasty neck of mutton

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4 servings
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Mutton

By Food24 November 03 2009
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Ingredients (10)

20.00 ml flour — cake
5.00 ml salt
freshly ground black pepper — to taste
1.00 neck of mutton
150.00 g baby carrots
2.00 celery stalks — chopped
8.00 pickling onions
2.00 potatoes — large, peeled and quartered
50.00 ml wine — red or dry white
50.00 ml stock — meat
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Method:

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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