Slow-cooked mutton leg with butternut squash
1.5kg leg of mutton, at room temperature 1 butternut squash, peeled, seeded and chopped 2 sprigs fresh rosemary, plus extra for garnish 5 sprigs fresh thyme, plus extra for garnish zest and juice of 1 lemon, plus ½ lemon to garnish 1 tbsp honey 1 tbsp crushed pink peppercorns, plus extra for garnish 2 tbsp olive oil 100ml white wine sea salt and cracked black pepper Preheat the oven to 160°C/gas mark 3. In a food processor, blend together the leaves from the herbs, zest and juice of the lemon, honey, pink peppercorns and half of the oil. Season with a pinch of salt and 1 tsp cracked black pepper. Place the mutton leg in a roasting tin and coat the meat with the herb mixture, rubbing it in well. Cover loosely with foil. Fill the tin with the white wine and 300ml water. Roast for 4 hrs, basting every hour. Leave to rest, covered in the foil, for 10 mins. Place the squash pieces in a large saucepan and cover with boiling water. Bring to the boil, then simmer for 10 mins until soft. Drain and mash with the remaining oil and salt and pepper. Transfer the squash to a serving dish and garnish with some extra herbs. Garnish the mutton with herbs, pieces of lemon, sea salt and pink peppercorns. Carve to serve.