ROAST LEG OF MUTTON, ROASTED CAULIFLOWER PUREE, RED CABBAGE AND AIOLI

I guess it doesn't matter that most of what is sold as lamb isn't lamb. Way back, Australians ate a lot of mutton - and seemed to be quite happy with it. Then some marketing person got the idea that mutton connoted very rich meat that some people found a bit too much and so it was decided that sheep meat should be sold as lamb. Never mind that the animal was beyond the true lamb stage of its life when it met its maker. Anyway, this leg was definitely too big for a lamb - and too rich, with a funkiness that true baby lamb never has. I brushed cauliflower with olive oil and roasted it before pureeing - which intensifies the flavour and adds a nutty complexity. The cabbage was braised with Chinese red vinegar, brown sugar, balsamic vinegar, juniper, garlic and bay.

ROAST LEG OF MUTTON, ROASTED CAULIFLOWER PUREE, RED CABBAGE AND AIOLI