Slow-roast mutton shoulder with garden herbs

Slow-roast mutton shoulder with garden herbs

By
From
Gather
Serves
8-10
Photographer
Andrew Montgomery

For this recipe you’ll need a place to gather; at least half a dozen kind people; six or seven slow, lazy hours, and the heat from a low stove; a table, simply laid; two or three bottles of honest, interesting wine; the capacity to share, down to the bone; hands to hold, bread to break and a spoon to serve the meat. Everything else is just garden herbs and mutton.

Ingredients

Quantity Ingredient
1 mutton shoulder, bone in
2 tablespoons extra-virgin olive oil
1 bunch mixed herbs, such as rosemary, sage, tarragon, thyme, bay leaves, marjoram, fennel tops
2 garlic bulbs, halved, around their circumference
1 glass cider
1 heaped tablespoon plain flour
300ml vegetable,chicken or lamb stock
2 teaspoons fruit jelly, such as redcurrant or crab apple
salt
freshly ground black pepper

Method

  1. Heat the oven to 200°C. Place the mutton shoulder in a large roasting tray and rub all over with the olive oil. Season generously with salt and pepper and place it in the hot oven for 35–40 minutes, until the meat has taken on some colour and is already smelling delicious. Remove the tray from the oven and add the whole herbs, the halved garlic bulbs and the cider. Cover the joint with baking parchment, then the whole tray with foil, crimping it tightly around the edges to keep in the steam.
  2. Turn down the heat to 120°C and return the mutton to the oven. Cook for 6 hours, until the meat is really tender and giving. Then remove the tray from the oven and leave the meat to stand for 20–25 minutes before removing the foil and parchment. Carefully lift the mutton from the tray to a wooden board or a platter.
  3. Turn down the heat to 120°C and return the mutton to the oven. Cook for 6 hours, until the meat is really tender and giving. Then remove the tray from the oven and leave the meat to stand for 20–25 minutes before removing the foil and parchment. Carefully lift the mutton from the tray to a wooden board or a platter.
Tags:
River Cottage
seasonal
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