My cousin visited recently and brought a shoulder of mutton from one of his sheep that he lets wander about the place. I haven't eaten mutton for years, and am after some ideas to treat it well and make a fabulous meal out of it - I know it should be cooked slow, and I am picking as a stronger meat it will be able to stand up to stronger flavourings, such as those prevalent in Indian cooking. Was going to approach it as I would older goat - any suggestions?
davidt4,
Oct 9, 7:51am
If I am lucky enough to have a shoulder of mutton I marinate it in kefir (yoghurt would do) and Moroccan spices - Ras al hanout or a mixture of paprika, cumin, cinnamon and nutmeg, plus some tomato paste or red pepper paste, lots of salt, a bit of olive oil. Marinate it for two days then roast it covered for about six hours at 150 C. Periodically check to see if it needs a splash of water to stop the pan burning but it should be fine.
awoftam,
Oct 9, 7:55am
Oh that sounds amazing - thank you so much. I will def do this.
music_note,
Dec 17, 5:11pm
Paknsave have mutton regularly now - so good to have it available.
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