Mutton Shoulder with Anchovies and Wine

by Eddie McDonald

Perhaps the most flavourful slow roasted joint ever!


250g salted butter, softened
1 large bunch of rosemary, leaves picked and finely chopped
8 salted anchovies fillets, chopped
Zest of 1 unwaxed lemon
Generous grind of black pepper
8 banana shallots, peeled and halved lengthways
2 whole bulbs of garlic, halved
750ml red or white wine
1-2 tsp cornflour, mixed with a little cold water
More black pepper to season

Mutton Shoulder with Anchovies and Wine


Preheat the oven to 140°C/ Fan 120°C/Gas 1 . Put the butter in a food processor. Add the herbs (saving a little for later) and then the anchovies, lemon zest and black pepper. Blend to a coarse paste.

Spread the butter paste evenly over the top of the mutton. Cover the bottom of a deep roasting tray with the shallots and garlic and add any remaining herbs. Place the mutton on top and pour in the wine; the liquid should just be touching the bottom of the meat – if not, top up with vegetable stock.

Seal over the top of the roasting tray with a layer of grease proof paper and then a layer of foil. Place the tray in the oven for approx 5 hours or until the mutton is cooked and pull-apart tender.

Remove the foil and greaseproof paper and turn the heat up to 200°C/Fan 180°C/Gas 6, to allow the surface of the roast to caramelise and crisp – for approximately 20 minutes.

Carefully remove the joint onto a warmed platter and keep warm while you make the gravy.

Strain the cooking juices through a sieve, skim off any excess fat, and reduce the liquor in a saucepan, over a medium heat. Stir in a little cornflour mixture and cook out to thicken to desired consistency. Season to taste – may only need pepper due to the saltiness provided by the anchovies during cooking.

Slice the mutton into tender chunks, serve with potatoes and vegetables of your choice, with the gravy ladled over.

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