I cooked mutton for the first time at the weekend, and quite frankly, we were all amazed at the flavour - even our relatively fussy 9 year old who declared it the best meat he'd ever had! I was expecting something tough/chewy and certainly gamey or overly-strongly-flavoured - but the flavour was more like lamb crossed with beef, and melt-in-the-mouth texture. Really, really good..... plenty more where that animal came from!

The recipe I followed was this one - using a leg in our case, rather than the shoulder that it describes. Don't be put off by the long cooking time - it is actually far less work than a normal Sunday roast, as you simply forget about it until it's time to serve up.