Mutton Shoulder 1.65kg

Full of proper old-fashioned flavour

Availability: Out of stock

CODE: L834
Shopping Bag
Most recently added item(s)

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. Try our recipe to bring out the best in it!
  • Grass-fed UK mutton
  • Traditionally slow grown outdoors
  • Satisfyingly full, complex flavour
Box Contains:
    1 Mutton Shoulder, bone-in, 1.65kg
  • mutton shoulder 1.64kg on white tray
Frozen at the peak of perfection
-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

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

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.

Feefo Reviews

There is issue of loading this product's review.