Mutton Shoulder

Like lamb? You’ll love mutton!
Give the richer, more intense flavour of mutton a go with this shoulder joint, ‘square cut’ to leave just the meatiest portion. It’s been left on the bones for even deeper flavour. Slow cook till tender...
  • Enjoy the full flavour of grass-fed UK mutton
  • Traditionally slow grown outdoors
  • A classic British favourite
Frozen at the peak of perfection
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Mutton Shoulder 1.4kg
£17.00
£14.91 per kg
Box Contains:
    1 Mutton Shoulder, bone-in, 1.4kg
Code: L833

Out of stock

Mutton Shoulder 1.65kg
£19.00
£11.52 per kg
Box Contains:
    1 Mutton Shoulder, bone-in, 1.65kg
Code: L834
Quantity:
-18°C. Once defrosted store between 0 - 5°C. Use within 24 hours.
Nutritional Information (Typical per 100g)
Energy: 1104 kJ / 264 kcal, Fat: 21g, of which Saturates: 9g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 19g, Salt: 0.15g
Ingredients

Mutton Shoulder, bone-in,
1 large bunch rosemary, leaves picked and finely chopped,
8 Banana shallots, peeled and halved lengthways,
2 whole Garlic, halved,
750ml bottle of red or white wine,
Salt & pepper to season

Preparation
Preheat oven to 160°C/Fan 140°C/Gas 1.

Cover the bottom of a deep roasting tiny with shallots and garlic. Place the mutton on top, season with salt &pepper, and pour in the wine; the liquid should just be touching the bottom of the meat - if not, top up with vegetable stock.
Seal the top of the roasting tray with a layer of greaseproof paper and then a layer of foil. Place the tray in the oven for approx. 5 hours or until the mutton is cooked and falling apart tender. Remove the foil and greaseproof paper and turn the heat up to 220°/Fan 200°C/Gas 6 to crisp up the crust for 20 minutes.

Carefully remove the joint onto a warm platter and keep warm. Strain the cooking juices, skim off any excess fat, and reduce a in a saucepan, over a medium heat, season and set aside to use as a gravy.

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