Our 100% grass fed shoulder of mutton offers plenty of tender meat. We've kept it on the bone to benefit from maximum flavour from the rich marrow created from an animal that has had a proper life. It benefits from our method of hanging on the bone for three weeks, allowing the flavour to intensify and the muscles to relax through maturation.
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.
A shoulder of mutton is a real autumnal treat. Beautiful melt in the mouth meat, with such incredible depth of flavour.
We recommend 4 portions per kg.
Try our recipe for Harissa spiced mutton shoulder with roasted fennel
When your meat arrives simply pop it into your freezer.
When you have chosen what you would like to eat, drop your items, still in their individual packaging into cool water and wait for 15 minutes until they are fully thawed. Once fully thawed remove the packaging and get cooking.
You can also gently thaw any items by leaving them in the fridge or at room temperature.
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Notes from the kitchen
Preheat the oven to 200C. While the oven is warming, get a good handful of rosemary, mix with a good slosh of oil, a pinch of sea salt and cracked black pepper. Rub all over the mutton shoulder.
In a roasting dish add some halved onions and a pouch of stock. Place a roasting rack on top and place the shoulder onto the rack.
Roast for 30 minutes. It should begin to have a lovely brown colour.
Reduce the oven temperature to 130C, cover with foil and continue to roast for 4 hours. The meat will be completely tender and will fall off the bone.