Mutton Bretonne

Mutton Bretonne
1

A twist on a delicious traditional French recipe, usually done with a roast leg of lamb in a tomato stew with rosemary, thyme and white beans.
Our recipe is done with mutton and native thyme. We have made a ryeland mutton, native thyme and maple syrup preservative free sausage. It is cooked with homemade tomato sauce, homemade lamb stock and a mix of white beans such as haricot, navy or cannellini beans

Preparation time: 15mins
Cooking time: Pot cooking 1-1.5hrs.
Serves: 4

Ingredients:
0.5kg of Ryeland mutton native thyme sausages cut into chunks
2x375g white beans
100gram butter
750mls of homemade tomato sauce
600mls of good lamb stock
flour or almond meal for thickening
2 large sprigs of rosemary finely chopped

1. Using an oven proof / heavy based pot on the stove, fry diced onions with butter and rosemary. Cover and cook gently for 20 mins until the onions are softened. Remove the lid, turn up the heat, add the Ryeland sausages, allow to brown.
2. Add tomato sauce and stock. Simmer until the sausages are cooked through and the flavours have melded with the tomato sauce.
3. Add white beans and simmer for a further 10-15 minutes.
4. Taste and season as needed.

Ingredients

Directions

Mutton Bretonne
1

A twist on a delicious traditional French recipe, usually done with a roast leg of lamb in a tomato stew with rosemary, thyme and white beans.
Our recipe is done with mutton and native thyme. We have made a ryeland mutton, native thyme and maple syrup preservative free sausage. It is cooked with homemade tomato sauce, homemade lamb stock and a mix of white beans such as haricot, navy or cannellini beans

Preparation time: 15mins
Cooking time: Pot cooking 1-1.5hrs.
Serves: 4

Ingredients:
0.5kg of Ryeland mutton native thyme sausages cut into chunks
2x375g white beans
100gram butter
750mls of homemade tomato sauce
600mls of good lamb stock
flour or almond meal for thickening
2 large sprigs of rosemary finely chopped

1. Using an oven proof / heavy based pot on the stove, fry diced onions with butter and rosemary. Cover and cook gently for 20 mins until the onions are softened. Remove the lid, turn up the heat, add the Ryeland sausages, allow to brown.
2. Add tomato sauce and stock. Simmer until the sausages are cooked through and the flavours have melded with the tomato sauce.
3. Add white beans and simmer for a further 10-15 minutes.
4. Taste and season as needed.

Mutton Bretonne