Rump of home reared mutton, cheeks, sweetbreads, Collie Wobbles ale, asparagus, goats curd, cauliflower and ramsons

North West Young Chef of the Year

North West Young Chef of the Year

Standard Supplier 22nd June 2011
North West Young Chef of the Year

Rump of home reared mutton, cheeks, sweetbreads, Collie Wobbles ale, asparagus, goats curd, cauliflower and ramsons

Mutton recipes are a delicious addition to any menu. From braised mutton to warming mutton stews, our professional chefs share their most delicious mutton recipes for you to try in your kitchen - Why not give the following Rump of home reared mutton, cheeks, sweetbreads, Collie Wobbles ale, asparagus, goats curd, cauliflower and ramsons recipe a try yourself? Andrew Postlethwaite of The castle Green Hotel in Kendal- North West Young Chef of the Year finalist June 2011.


  • Mutton Rump:
  • 1 mutton rump
  • Sweetbreads:
  • 100g lamb sweetbreads
  • 50g plain flour
  • 1 egg
  • 50g breadcrumbs
  • Mutton fat
  • Cheeks:
  • 8 lamb cheeks
  • half an onion
  • half a carrot
  • half a stick celery
  • 1 clove garlic
  • 1 spring rosemary
  • 150g Collie Wobbles pale ale
  • 400g lamb stock
  • Asparagus:
  • 8 asparagus spears
  • 20g butter
  • Ramsons:
  • 300g ramson leaves
  • 1 head ramson flowers
  • Cauliflower and Goats curd Purée:
  • half a cauliflower
  • 20g butter
  • 100g cream
  • 50g Curthwaite goats curd


Mutton rump:
Trim the rump of excess fat, then score the remaining fat.
Blanch the sweetbreads in boiled salted water for 2-3 minutes, then refresh in iced water. Remove any fatty bits and membrane. Dust in seasoned flour, dip in beaten egg then coat in the breadcrumbs. Heat the lamb fat in a pan to 180°C to fry the sweetbreads later.
Trim any sinew from the cheeks. Heat a pressure cooker pan with a little oil and brown the seasoned cheeks. Remove from the pan and add the chopped onion, carrot and garlic and brown. Put the cheeks back in with the Collie Wobbles pale ale and rosemary and reduce by half. Add the lamb stock and seal in the pressure cooker. Cook slowly for 1 hour 30 minutes checking that it doesn't boil dry. Remove the cheeks and strain into a clean pan. Reduce the stock to a sauce then reheat the cheeks through it.
Snap the asparagus to remove the lower woody parts. Peel the asparagus from the spear down.
Wash the leaves and flowers thoroughly in iced water and pat dry with a cloth.
Cauliflower and Goat's Curd Purée:
Cut the cauliflower into small florets and sauté in the butter without colour. Season and add the cream and cook until soft. Blend to a smooth purée with the goat's curd.
To serve:
Season the mutton rump and place fat side down in a warm pan. Render the fat slowly over a low heat, and keep draining off excess fat. When rendered down, seal on all sides then place back fat side down in the pan and roast at 200°C for 8-10 minutes. Remove from the oven and leave somewhere warm to rest for 5-10 minutes, then slice into 4.
Reheat the cheeks in the ale sauce.
Deep fry the crumbed sweetbreads in the lamb fat for 2 minutes until crispy.
Boil the asparagus in salted water for 2-3 minutes.
Reheat the purée but don't boil.
Wilt the ramsons leaves with a small amount of butter and a splash of water.
Arrange the puree, asparagus, ramson leaves, rump, cheeks, sweetbreads and ale sauce between 2 plates. Finish with ramson flowers.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.