Mutton Cutlets (Baked)

The cutlets can be trimmed and seasoned up to 4 hours ahead, covered, and refrigerated. Bring to room temperature 30 minutes before baking. The brown gravy base (roux) can be prepared 1 day ahead and refrigerated; finish with pan drippings and stock just before serving.

Store cooked cutlets and gravy separately in airtight containers in the refrigerator for up to 3 days. Reheat cutlets in a 350°F oven for 8-10 minutes until warmed through (internal temperature of 145°F). Reheat gravy gently on the stovetop, thinning with additional stock if needed.