Pop the mutton in a large saucepan and cover with cold water. Bring to the boil, then reduce the heat a little and simmer for two hours or until the meat is tender.
Discard the cooking water and when the mutton is cool enough to handle, strip the meat from the bone.
In the same pan add the mutton, vegetables and stock and simmer for 20 - 30 minutes or until the veggies are all tender.
Using a potato masher, crush around half of the vegetables which will thicken the broth whilst leaving some bite to the stew. Stir through the mutton and simmer for a couple of minutes to heat through.
Season to taste (do bear in mind that the mutton can still be a little salty) and serve with buttered bannock or bread.
Please enjoy my recipe! Jane | hedgecombers.com