Braised Neck or Breast of Mutton with Maccaroni

Ingredients

• 1 joint neck of mutton or breast of mutton (Ask your butcher for a neck or breast joint. Either cut works well for braising.)
• 1 slice bacon (A single flat slice, to be tucked under the flap of the joint before tying.)
• 1 handful chopped bacon (Roughly chopped; used in the braising liquid to add depth and smokiness.)
• 1 enough to partially submerge the joint gravy (A plain meat gravy or stock. Should come roughly halfway up the sides of the joint in the pot.)
• 1 selection vegetables (Use whatever vegetables you have to hand for braising — onion, celery, and carrot are classic choices for a braise.)
• 1 portion, boiled macaroni (Boil until just tender in well-salted water, then drain. Used as the base on which the mutton is served.)
• 1 optional addition tomato pulp (Optional. Stir into the strained gravy sauce for a brighter, more robust flavour.)
• 1 for garnish glazed turnips or carrots (Optional. Cook separately and use to garnish the finished dish around the edge of the plate.)

Instructions

1. 1Lay your neck or breast of mutton flat on a clean work surface. Take the single slice of bacon and slip it under the natural flap or fold of the meat — this is the loose, thinner edge you will find on a breast, or between the layers on a neck. Once the bacon is tucked in, roll or fold the joint into a neat, compact shape and tie it firmly with kitchen string at two or three points along its length so it holds together during cooking. This helps the joint braise evenly and look tidy when served.
2. 2Choose a heavy-based pot or casserole dish with a lid that fits snugly — a Dutch oven is ideal. Place the tied joint in the pot and add the chopped bacon and your prepared vegetables around it. Pour in enough gravy to come roughly halfway up the sides of the joint. Place the lid on tightly and cook over a low, gentle heat on the hob, or in an oven set to around 160°C (325°F / Gas Mark 3). Allow it to braise slowly for approximately 1.5 to 2 hours, turning the joint once halfway through if you like, until the meat is very tender when pierced with a skewer but not yet falling apart. You want it 'almost done' — it will finish cooking in the oven in a later step.
3. 3Once the mutton is almost done — tender but still holding together — carefully lift it out of the pot and set it aside on a plate or tray. Pour the remaining braising liquid through a fine-mesh sieve or strainer into a clean saucepan, pressing lightly on the vegetables to extract all the flavour. Discard the strained solids. You now have a rich, meaty gravy. If you are using tomato pulp, stir it into the strained liquid now. Place the saucepan over a medium heat and let the liquid reduce slightly, stirring occasionally, until it thickens into a glossy sauce. Taste it and adjust if needed. Set the sauce aside, keeping it warm on a low heat.
4. 4Preheat your oven to 200°C (400°F / Gas Mark 6) if it is not already on. Take the reserved mutton joint and coat it all over with breadcrumbs — press them firmly onto the surface of the meat so they adhere. You can pat on a second layer if needed. Place the breadcrumbed joint on a roasting tray or oven-proof dish and put it in the hot oven. Roast for approximately 15 to 20 minutes, until the breadcrumb crust is golden brown and the meat is cooked through. The crust should be crisp and well-coloured.
5. 5While the joint is in the oven, bring a large pot of well-salted water to a rolling boil. Add the macaroni and cook until just tender — typically around 8 to 10 minutes, though check the packet instructions for your particular pasta. Drain the macaroni thoroughly through a colander and set aside, keeping it warm. This step can be done alongside step 4 to save time.
6. 6When the mutton is golden and ready, remove it from the oven. Arrange the drained, hot macaroni in a ring or bed on a large warmed serving dish. Place the breadcrumbed mutton joint in the centre or on top of the macaroni. If you have prepared glazed turnips or carrots, arrange them around the edge of the dish as a garnish. Finally, pour the warm sauce over the macaroni at the very last moment before bringing the dish to the table — this keeps the macaroni from becoming soggy and ensures the sauce is hot and fresh-tasting. Serve immediately.