Mutton in beer

This super simple dish is packed with flavour and incredibly satisfying. It works brilliantly as a warming winter supper on those long, dark, cold nights in autumn and winter.

Main courses
Bottles of beer in the Farm Shop at Polesden Lacey, Surrey
  • Preparation time 30 minutes (prep. time)
  • Cooking time 1 hour 30 minutes (cooking time)
  • Serves 2


  • 900g (32oz) leg of lamb or mutton – boned and trimmed
  • 575ml (20fl oz) brown ale
  • 2 medium onions - finely sliced
  • 1tsp salt
  • 25g (0.8oz) unsalted butter
  • black pepper to taste
  • bread slices - cut into large cubes, without the crusts


  1. Cut the meat into thin slices across the grain
  2. Place in a heavy pan with the beer and onions. Bring to the boil, cover and simmer very gently
  3. After an hour add the salt, pepper and butter. Simmer for a further 20-30 minutes or until tender
  4. Serve on cubes of bread in a deep dish