- Grass-fed mutton from the UK
- Slowly grown outdoors for a more intense flavour
- Place in the oven and leave to slow cook
Price per kg:
INGREDIENTS: 1 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
METHOD: 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.