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

£11/kg

£13.75£27.50

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