North Ronaldsay Sheep Recipe
“A rare Scottish sheep that subsists entirely on seaweed, and whose meat is highly revered, has officially become the first Slow Food Presidium in Scotland.”
We’re proud to serve this uniquely-flavoured meat in our restaurants. If you are able to get hold of some, try this recipe from Fred Berkmiller.
Cassoulet de Mouton – Serves 4/6
North Ronaldsay Mutton Neck & Shoulder Cassoulet, Offal Caillette
Ingredients
Meat
800g mutton shoulder and neck fillet
1 carrot, peeled and diced
1 onion, peeled and diced
2 cloves of garlic, crushed
1 bouquet garni
2 soup spoons of duck fat
Fresh thyme & fresh rosemary
1 glass of chicken stock
Method
Heat oven to 140C.
Sear the meat all over in duck fat in a heavy braising pan or pot (Le Creuset style) until dark gold colour. Add the onion, carrots and garlic. Sweat for a few minutes. Pour in the stock and bring to the boil. Add bouquet garni and herbs. Cover with lid and braise slowly in the oven for 2 hours.
When cooked, cool and reserve until needed.
Making the caillettes
400g mutton offal, heart & liver
200g mutton mince shoulder
1 carrot, peeled
1 onion
2 garlic cloves, peeled
1 egg
100g cooked spinach leaves
Seasoning
Pig caul for wrapping
A little chicken stock
Method
Heat oven to 180C.
Mince the meat, offal, carrot, onion, garlic and spinach. Add the egg and seasoning and mix well. If you wish, you can some spices like harissa.
Roll the mixture into balls the size of a medium ladle. Wrap the caillettes in pig caul and bake in oven for 20 minutes on a buttered tray with a little chicken stock.
Reserve until needed.
Cooking the beans
500g dry haricot beans
2 carrots, peeled and split in two length-wise
2 small onion, peeled and split in two
4 to 6 garlic cloves
1 bouquet garni
2 litres chicken stock
Method
Soak the beans for 12 hours then wash under cold water. Cover with chicken stock and add some water if needed. Bring to the boil, skimming at all time to get rid of the white foam, then add all the veg and simmer for about 45minutes or until cooked - but not over done. Nothing worse than undercooked beans!
Leave aside when cooked.
To finish the dish
A little chicken stock
A few spoons of duck or goose fat
Breadcrumbs
Method
Heat oven to 180C.
Use a large cast iron pot or terrine dishes, and lay the meat at the bottom. Then add the caillettes, the stock from the meat and pour over the beans. Add a little chicken stock until just covering the flat surface. Then add the duck or goose fat. Top with breadcrumbs and cook in the oven for 30-40 minutes.
Eat straight from the oven when ready. Enjoy!