Slow Roast Mutton Shoulders. Hey everyone, I hope you are well. In today’s post, I will be sharing a Mother’s Day special recipe – Slow Roast Mutton Shoulders. A classic combination of seasonal flavours from Chef Toby Geneen’s childhood, this dish is rich, comforting and perfect for a family celebration. Kindling’s ethos centres around seasonal produce and ethical farming. Here, the traditional spring lamb is replaced with a piece of regeneratively farmed mutton.
Slow Roast Shoulder of Mutton With Carrot, Tomatoes and Red Wine
This Easter/Mother’s Day, why not try Kindling Restaurant’s slow-roast mutton shoulder as a centrepiece for your table. A classic combination of seasonal flavours from Chef Toby Geneen’s childhood, this dish is rich, comforting and perfect for a family celebration. Kindling’s ethos centres around seasonal produce and ethical farming. Here, the traditional spring lamb is replaced with a piece of regeneratively farmed mutton.
Regenerative agriculture is a farming system that aims to restore and improve the countryside. This means rotating their grazing and using practices such as planting herbs into the fields to enhance the herd’s health when it comes to sheep. This has the added benefit of improving the flavour. Mutton is typically four to six years old. Being a matured meat, it has had plenty of time outside, allowing it to develop great fat content and deep gamey flavour that isn’t present in the younger lamb.
At the restaurant, the mutton is sourced directly from a local farm, Saddlescombe, located on the Sussex downs.
To source high-quality mutton, speak to your local butcher or farm shop.
- One whole mutton shoulder, on the bone (1.8 – 2kg)
- Five exhalation shallots, halved and peeled
- Ten ripe plum tomatoes, halved with the white core removed
- Five large carrots, peeled and thinly sliced
- One head of garlic, divided into cloves but not peeled
- 1 tbsp olive oil
- Sea salt
- One bunch of thyme, tied
- Three sticks of rosemary, tied
- Three bay leaf
- 500 ml red wine
- 500 ml chicken stock
- Preheat your oven to 130C.
- Mix all the vegetables in a roasting tray with salt and olive oil. Spread them out into a bed for the shoulder. Tuck the herb bundles underneath the meat and pour your wine and chicken stock over the vegetable bed.
- Slow roast for 4 hours uncovered, topping up the liquid with a bit of water if the stew becomes too dry.
- Remove the tray from the oven and put meat to one side to rest, ideally with a clean tea towel on top to prevent it from cooling too much. Remove herb bundles from the sauce by giving them a little shake.
- Carefully pour or spoon the sauce into another pan, then simmer for 10 – 15 mins until thickened. Season with some salt if it needs it, then arrange in your serving dish and top with the mutton, carved or pulled apart. Serve with mash potato and seasonal greens.
I hope you enjoyed that.
Recipe from Kindling Restaurant, Brighton:
Kindling Restaurant in Brighton is about more than just the delicious food, it is a community of people: staff, customers and suppliers all sharing and celebrating food and knowledge. Nature writes the menu as the seasons inspire the food. Kindling is featured in the Michelin Guide 2021 and is a member of the Sustainable Restaurants Association.
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Images Credits: Jo Hunt, Restaurants Brighton.
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