A shoulder of mutton is a real autumnal treat. Beautiful melt in the mouth meat, with such incredible depth of flavour. It doesn't need too much faff to make this wonderful ingredient taste sublime. We've simply smothered the shoulder in its bedfellow harissa and thrown in a few bulbs of fennel along for the ride.

The secret to success with the shoulder of mutton is a slightly longer, slower roast. The meat will become so meltingly delicious it will fall off the bone and can be eaten with a spoon - a method known as a la cuiller.


  • 1
    Whole Shoulder of Mutton
  • 4
    Fennel bulbs
  • 1 Jar
    Smoked Chilli Harissa Paste
  • A pinch
    Pure Sea Salt
  • A small bunch
  • 1 bottle
    Red wine


  • Pre heat the oven to 160C. Lightly score the shoulder and rub plenty of salt onto the surface.

  • Roughly chop the rosemary and combine with the harissa paste. Place the mutton shoulder into a deep roasting tin and then spread the paste all over the seasoned shoulder, leaving no area uncovered. Pour into the tray the whole bottle of red wine. Wrap the dish in tin foil and roast for 3 hours.

  • Slice the fennel bulbs into 6 wedges. Remove the mutton shoulder from the oven and pull back the foil. Add the fennel to the tray and place the shoulder back into the oven uncovered for another hour at 180C and allow the shoulder and the fennel to caramelise.

    Shred the shoulder and serve with the caramelised fennel.

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