Stilly, you're an evil woman. The snow in Stratford is going sideways, and our barbecue is in a big, fat drift.

The only dish I make that involves boiled mutton or lamb is Irish stew, and the technique there is really blanching. You put the meat in a soup pot with just enough water to cover and bring it just to the boil, then strain it off and rinse it in cold water. Then put the meat back in the pot with potatoes and onions (NO CARROTS!), with water only about half-way up the solids, cook until the potatoes can be mashed against the side of the pot. At the end, add salt, pepper, rather a lot of minced parsley, a little minced garlic, and a tablespoonful of Worcestershire sauce.