Real Stovies

[Jim Grant 4]

Shoulder of Mutton (don’t trim off too much fat).

Good boiling of tatties (parboil)

Couple of nippy onions

Spare leek if you have one.

 

Roast the mutton in a deep tray and cover with foil. 160C for 1 ½ hours will do. Take the meat off the bone and cut the meat into 1†cubes. Reserve the fat.

 

Peel and small chop the onions, If you have a spare leek cut it into thin rings, use part of the green bit as well. Put some of the fat into a decent frying pan and sweat off the onions and leek. Take them out with slotted spoon. Pour and fat in with the rest. Par boil the tatties, drain and slice. Try to keep every thing as warm as possible.

 

Start layering a BIG heavy pan., put some fat on the bottom, then tatties, twist of the salt grinder an Black pepper grinder, then a layer of mutton , onions etc, bit of fat over that and start again with the tatties., seasoning etc. Half fill the pan and make sure the layers have plenty of fat. Put on a very slow heat and cover the pan. After ¾ hour give the mix a bit of a stir. Don’t try to scrape anything off the bottom of the pan. Another ¼ hour another stir. After that it is down to you, some people say second day is even better and I must agree. The brown bits on the bottom of the pan are for the pot washer, just give them a decent heat when the pan is almost empty just to crisp them up.

 

Scottish stovies. None of this 30% pork meat sauaage crap.