Swaledale Mutton Co.


Baker & Cafe



Baked Mutton Chops



This recipe is probably my favourite way to cook the chops. It needs very little preparation, but tastes fantastic and can be scaled for one person as easily as for twenty!
The chops take up the acidity of the cider and onions, which also helps tenderise them so that the meat falls easily off the bone. The onions and apples take up the flavours of the meat juices and become crispy on top and mushy underneath.







1) Place two mutton chops per person in a metal or glass baking tray


2) Peel and halve one strong white onion per two people. Lay these flat side down in the baking tray.


3) Peel and core one apple per person. Halve these and also lay flat side down in the baking tray.


4) Pour in enough good dry cider to cover the bottom of the tray.


5) Pour in the same amount of lamb stock as you added cider.


6) Season and cover the tray with a lid or foil.


7) Bake at 120C for several hours, until the chops are cooked through. Turn them once during cooking, but do not turn or disturb the onions or apples.


8) Serve with vegetables of rice.





Swaledale Mutton Co.



Swinithwaite, Wensleydale