• Shoulder of Mutton, Half
  • Shoulder of Mutton, Half
  • Shoulder of Mutton, Half

Shoulder of Mutton, Half 1.2 kg


In stock
  • A half shoulder weighs approx. 1.2 kg
  • Typically serves 3-4

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We currently have 5 remaining in stock.
  • Suitable for freezing
  • Delivered fresh
  • Grass-fed
  • Native breed
  • Great for home roasting

Product description

Half a shoulder of mutton is a great alternative to lamb and has a pronounced and complex flavour. Leaving the bone-in maximises these characteristics and a long, slow cook results in satisfyingly soft, melt in the mouth textures.

Chef Val Warner inspires:
"Mutton is to be celebrated for its deep, strong flavour. Becoming unpopular for this very reason it’s now making a real comeback with chefs and keen home cooks. Half a shoulder of mutton requires a long, slow cook and so here are two of my favourite methods:

1. Thinly slice and sauté in a lot of butter two onions with some fresh rosemary, 10 bashed juniper berries and fresh garlic. When totally tender add two tablespoonfuls of white wine vinegar and evaporate it before pouring in half a bottle of dry white wine. Bring to a simmer. Season the lamb well with salt and pepper then place it on top of the onions. Put the lid on and braise in the oven until tender to a fork and well coloured. Rest the meat whilst nearly totally reducing the sauce. Whisk a little flour into the reduced, syrupy onions and cook for a couple of minutes stirring constantly. Add full fat milk until you have the consistency of a white sauce, then add 200ml double cream. Add one desert spoonful of sugar and adjust the seasoning. Stir in one and a half tablespoonfuls of well-rinsed baby capers and simmer on a low heat for five minutes before adding the carved lamb on top. Mutton with onion and caper sauce... YUM!

2. Place the half shoulder of mutton in a large casserole with two sliced onions and 15 peeled whole garlic cloves and a bottle of dry white wine. Sprinkle with a heaped tablespoonful of dried sage, one of dried camomile (tear open camomile teabags if needs be), one of oregano, half of dried thyme and half of rosemary. Trail over a third of a jar of dark, runny honey. Squeeze in the juice of a lemon and finally add a generous bombardment of flaked sea salt and black pepper. Put on the lid and give the mutton 3-4 hours at 150°C. The mutton should come away from the bone with a fork. Reduce the sauce. Should be delicious!"

*By virtue of its 2+ years of age spent living wild and free on the Yorkshire Dales, our heritage breed mutton has a full and rich flavour, characterised by an entirely natural diet of grasses, herbs and heather; this unique taste is its crowning glory. Swaledale's Half a Shoulder of Mutton is Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.


Grass-fed mutton.

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