Mutton and root vegetable broth

Serves 4-6

Yes - I'm on the mutton crusade again, and I'm in good company. The Prince of Wales has put his name to a campaign to give the meat the recognition it deserves. Mutton has such a great flavour and cooking with it helps the farmers find a home for those sheep that are slightly over the hill, as it were. Once you've cooked or braised mutton and discovered how tasty it can be, your slow-cooked lamb just doesn't seem as interesting.

Yes - I'm on the mutton crusade again, and I'm in good company. The Prince of Wales has put his name to a campaign to give the meat the recognition it deserves. Mutton has such a great flavour and cooking with it helps the farmers find a home for those sheep that are slightly over the hill, as it were. Once you've cooked or braised mutton and discovered how tasty it can be, your slow-cooked lamb just doesn't seem as interesting.

200g neck of mutton fillet, cut into rough 1cm dice
1/2tsp chopped thyme leaves
1 onion, peeled and finely chopped
2 litres lamb or chicken stock or made from a good quality cube
30g lentils, soaked in cold water for 1 hour then drained
1 medium carrot, peeled and cut into rough 1/2cm cubes
1 medium parsnip, peeled and cut into rough 1/2cm cubes
100-120g swede, peeled and cut into rough 1/2cm cubes
1 small turnip, peeled and cut into rough 1/2cm cubes
Salt and freshly ground black pepper
1 tbsp chopped parsley

Put the lamb, thyme and onions into a large pan and cover with the stock. Season, bring to the boil and simmer for a little more than an hour until the mutton is tender.

Add the lentils and vegetables and simmer for another 30 minutes.

Add the parsley and simmer for a further 10 minutes. Check seasoning and serve.