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Smoked Mutton with Celeriac and Apple Remoulade

Posted by David Richards on

Salami and pepperoni are well known charcuterie products, but have you tried smoked mutton? 

Smoke muttonWinner of 3 Stars in the Great Taste Awards 2019, this flavoursome English charcuterie uses leg of mutton from British free range sheep.  The meat is cured with a finely balanced range of herbs and flavours - including rosemary, juniper and port. Once curing is finished, the mutton is fermented, air-dried and then finally smoked over beech wood. 

Try our quick and easy recipe for something different to add to your picnics and summer get togethers. 

Smoked Mutton - Remoulade Recipe

Serves 2 - Scale up for larger quantities
Preparation Time: 30 minutes

Our recipe takes inspiration from the classic French mayonnaise based sauce that has added ingredients such as anchovies, herbs and cornichons.

Remoulade is a wonderful accompaniment to smoked mutton, both for taste and texture.

Ingredients

  • 1 pack Capreolus smoked mutton
  • 250g celeriac
  • 1 eating apple
  • 1 lemon juice

Dressing

  • 4 tbs mayonnaise
  • 1 tsp Dijon mustard
  • 3 tbs creme fraiche
  • 2 tbs chopped parsley
  • Salt/pepper to taste.

Method

Shred the celeriac and apple, mix together with the lemon juice. Put aside whilst you make the dressing.

Mix together all the dressing ingredients and once well blended add in the apple and celeriac.

Leave to rest for at least 30 mins to allow the flavours to develop.  A couple of hours is best or even over night. 

Keeps in the fridge for approximately 2 days.

Also works well with a rocket salad and crusty bread.

Visit our shop to buy English smoked mutton.

Read more on our artisan English Charcuterie and smoked foods visit at our About Us page.

If you have any recipes you'd like to share that would work well with charcuterie - let us know on our Facebook page.