1. Place the mutton chops in a freezer bag and add the olive oil, lemon slice, bay leaves, and chilli flakes. Seal the bag and ensure the meat is coated before popping in the fridge overnight to ...

1 tbsp olive oil 4 slices fresh lemon 2 bay leaves 2 tsp chilli flakes For the chimichurri: 100ml olive oil 1 tbsp red wine vinegar ½ bunch flat leaf parsley, finely chopped 2 garlic cloves ...

Then add the mutton mixture and saute on high heat for three to four minutes. Then reduce the flame and add one and half cup of water and cook for 40-45 minutes.

Mr Wallage cultivated his mutton chops following a road crash in 2004 that left him in a wheelchair for months. "It was touch-and-go whether I was keeping my legs," he said.