Mutton Shoulder Roasts

by Stefan Kolsch

Baste the meat with the wine regularly
3-3½ HOURS


6 Mutton Shoulders
4-6 tbsp Olive Oil
2 cloves Garlic (crushed)
2 tsp Caraway seeds (ground)
Salt and Pepper
300ml White Wine
2 tbsp Lemon Juice

Mutton Shoulder Roasts


Preheat the oven to 220ºC/425ºF/Gas 7. Rinse the meat under cold running water and pat dry with kitchen paper. Place the meat in a roasting tray, mix together the oil, garlic and caraway seeds and brush this mixture over the meat. Season the joints with salt and pepper and place in the middle of the oven roasting for 20 minutes. Mix together the wine and lemon juice and poor into the roasting tray. Reduce the oven to 160ºC/300ºF/Gas 2 and roast the Mutton Joint for a further 2 ½ -3 hours. Baste the meat with the wine regularly.

Before serving, switch off the oven, open the door so it is slightly ajar and leave the meat to rest for 10-15 minutes.

Serve with white beans in tomato sauce.

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    • my first reipe comment
    By Doorita - 27th Oct 2011

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    By Doorita - 27th Oct 2011

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