Shoulder of mutton

Whole or half shoulder of 3-week aged mutton.

This highly flavoured cut of meat is perfect for long slow braising and served to the table as a sharing centre piece. 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



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