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Grid Iron Meat

Yorkshire Mutton and Nduja Stew

A rich, hearty dish that combines the deep flavour of slow-cooked mutton with the spicy, smoky kick of ’nduja. This stew is perfect for colder evenings, offering a warming bowl full of character, texture, and bold taste.

INGREDIENTS
  • 1kg mutton shoulder, cut into chunks
  • 2 tbsp olive oil
  • 2 onions, finely chopped
  • 3 garlic cloves, minced
  • 2 carrots, diced
  • 2 sticks celery, diced
  • 2 tbsp tomato purée
  • 400g tin chopped tomatoes
  • 1 litre lamb or chicken stock
  • 100g ’nduja sausage
  • 400g tin chickpeas or cannellini beans, drained and rinsed
  • 400g tin butter beans, drained and rinsed
  • 2 bay leaves
  • 1 tsp smoked paprika
  • 1 sprig rosemary
  • Sea salt and black pepper
METHOD

  1. Heat olive oil in a heavy casserole dish over medium heat. Brown the mutton chunks in batches, then set aside.
  2. In the same pan, cook onions, carrots, celery, and garlic until softened.
  3. Stir in tomato purée and cook for 2 minutes. Add smoked paprika.
  4. Return mutton to the pan. Add chopped tomatoes, stock, bay leaves, and rosemary.
  5. Bring to a simmer, cover, and cook on a low heat for 2.5–3 hours, until the mutton is tender.
  6. Stir in the ’nduja, chickpeas, and butter beans. Simmer uncovered for a further 15 minutes to thicken slightly.
  7. Adjust seasoning and serve hot.

Multi-Cooker Method

  1. Use Sear/Sauté to brown mutton and soften vegetables as above.
  2. Add remaining ingredients except ’nduja and beans. Set to Pressure Cook (High) for 45 minutes, natural release.
  3. Stir in ’nduja, chickpeas, and butter beans, simmer on Sear/Sauté for 10 minutes to thicken.

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Mount Grace Nduja – 100g

Mount Grace Nduja – A Northern Take on a Southern Classic

Handcrafted in North Yorkshire by Mount Grace Charcuterie, this spreadable salami is rich, fiery, and deeply savoury. Made with prime cuts of rare-breed pork, carefully cured and blended with chilli, it delivers a bold flavour that is both versatile and addictive.

£6.95

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Yorkshire Mutton Diced – 500g

Yorkshire Diced Mutton – Full-Flavoured & Properly Raised

Hand-cut from the shoulder and leg of well-finished Yorkshire sheep, our diced mutton is deeply savoury, naturally rich, and ideal for slow cooking. Perfect for curries, tagines, pies, and stews.

£11.50

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Sides

  • Crusty bread or sourdough for dipping
  • Buttered greens such as cavolo nero or kale
  • Creamy mashed potatoes
  • Polenta with parmesan
  • Roasted root vegetables

Matches

  • Flavours: Rosemary, thyme, smoked paprika, garlic, chilli
  • Ingredients: Beans, lentils, root vegetables, leafy greens
  • Sauces: Salsa verde, aioli, or yoghurt with herbs

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Preparation Time: 20 minutes
Cooking Time: 3 hours (hob/oven) / 55 minutes (multi-cooker)

Hot Tips

  • Use mutton shoulder or leg for the best balance of flavour and tenderness.
  • For extra depth, add a splash of red wine when browning the meat.
  • Leftovers taste even better the next day.

Pairings

  • Red Wine: Syrah/Shiraz, Malbec, or Southern Italian Primitivo
  • White Wine: Rich Viognier, oaked Chardonnay
  • Beer & Cider: Porter, stout, or medium-dry cider
  • Non-Alcoholic: Sparkling pomegranate juice, ginger ale, or spiced apple juice

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