Chef Jamie Jones serves up a quick fat free mutton dish using meat from Portland sheep from Steve Gould and Tess Evans farm on today’s episode of James Martin: Home Comforts.

Jamie removes all the fat from the mutton for his dish then fry for two minutes before putting it in the oven for a further two minutes. Once cooked, he removes it and leave to rest for four minutes.

Jamie creates a cider and mint sauce for the dish before brushing the mutton with mustard then dipped in an herb crust.

The dish is served on parsnip purée with cream potato mash cooked with spring onions.