Cook long and slow. Preferably, put your mutton on with 1 cup (250 ml) water first thing in the morning and top up as needed to prevent drying out. Mutton takes around 5 – 6 hours to cook at a very low temperature and sometimes I even take longer. Starting it overnight and then continuing during the day. Do not rush. It looks after itself very well! Long and slow will bring out the best flavour you can wish for
You may use any other mutton fat but sheep tail fat is rated best, however kidney fat will also do and is what I use from time to time if sheep tail fat is unavailable.
1.760 kg Leg of mutton or chops (large one’s. IE; best end or other)
288 g sheep tail fat
3 onions, peeled – chopped or quartered
550 g carrots (3 or up to 550 g), peeled
1.316 kg potatoes, unpeeled or peeled (I like to leave my skin on )
1 small cabbage, chopped
Salt to taste – nothing more!
Add a cup water and put the sheep tail fat at bottom with meat resting on top of it. I do this in my electric wok or you may use a slow cooker or a heavy bottomed saucepan over a very low heat. When meat softens on outer side add onions, potatoes, whole with skin on together with carrots whole over top. When Softened add roughly chopped cabbage to top with light sprinkling salt and close lid and simmer until done.