Shoulder of mutton
Whole or half shoulder of 3-week aged mutton.
The ultimate slow-roast joint for a winters day. Season and place in an oven tray with wine, stock, winter vegetables and garlic. Cover and cook low and slow for as many hours as you can wait. 6 or 7 hours is ideal. Serve with a rich creamy mash and a glass of red wine or ruby red ale.
Choose from half or whole shoulder, bone-in
£13.75 – £27.50