Pantry basics get used with great creativity when you're miles from the nearest shop. Anne created this recipe idea some years ago when there was the last of the summer's home-made relish left on the shelf.

Ingredients

• 1 leg or shoulder mutton (or lamb)
• 2-3 tablespoons olive oil
• 1 cup tomato relish (Ivy's Tomato Relish, see recipe on our website)
• Gravy
• roasting liquid
• stock or water
• 1 tablespoon flour

Method

1. Preheat the oven to 160ºC. Weigh the leg of mutton or lamb and take note of the weight.
2. Rub the meat well with the oil and place in a roasting dish. Slather the meat with the relish and cover with baking paper or foil.
3. Roast in the preheated oven for 35-40 minutes per 500 grams (30 minutes for lamb) or until firm to the touch. Remove the baking paper or foil and return to a 180ºC oven for an extra 10 minutes to brown up the outside of the meat. Transfer to a platter to rest for 15 minutes while preparing the gravy.
4. Drain off the fat and cooking juices from the pan, discarding the fat. Make the juices up to 2 cups with stock or water and return to the roasting dish. Bring to the boil, stirring regularly over a moderate heat to lift all the sediment from the pan. Mix the flour with a little water to a smooth paste and stir into the dish. Cook, stirring until thickened. Season with salt and pepper and add a dash more relish, if wished.
5. Carve the meat into thin slices and serve with your favourite roast vegetables.

Cooks Tips

- Mutton needs to be well-cooked, while lamb can be enjoyed medium or medium-rare. - As Anne is out working on the farm most days, she will often cook her roast from frozen. To do this, place the meat in the roasting dish with the relish and roast at 120ºC, checking after 5-6 hours to see how it's going and assess how much more cooking time is required.