Pasture-Fed Mutton Shoulder Boneless

Description

Indulge in the hearty and rich flavors of boneless pasture-fed mutton shoulder a culinary masterpiece that celebrates ethical sourcing and exquisite taste. Our boneless pasture-fed mutton shoulder, sourced from mature sheep raised on open pastures, embodies our unwavering commitment to sustainable farming practices. Explore the world of boneless  mutton shoulder and discover a unique, nutrient-rich cut that marries exceptional flavor with environmental responsibility.

Recipe: Mediterranean-Inspired Slow-Cooked Boneless Pasture-Fed Mutton Shoulder

Ingredients:

For the Mutton Shoulder:

• 2 pounds boneless mutton shoulder
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 1 tablespoon fresh thyme leaves
• Zest of 1 lemon
• 1/4 cup olive oil
• Salt and black pepper, to taste

For the Tomato and Olive Sauce:

• 1 can (14 ounces) diced tomatoes
• 1/2 cup Kalamata olives, pitted and sliced
• 1/4 cup capers
• 1/4 cup fresh basil leaves, chopped
• Salt and black pepper, to taste

Instructions:

For Preparing the Mutton Shoulder:

1. In a bowl, combine minced garlic, chopped fresh rosemary, fresh thyme leaves, lemon zest, olive oil, salt, and black pepper to create the marinade.
2. Rub the boneless mutton shoulder with the marinade mixture, ensuring it’s evenly coated. Let it marinate in the refrigerator for at least 2 hours or overnight for maximum flavor.

Slow Cooking with Tomato and Olive Sauce:

1. Preheat your oven to 325°F (163°C).
2. Heat a large ovenproof skillet or Dutch oven over medium-high heat. Add a bit of olive oil and sear the marinated boneless pasture-fed mutton shoulder on all sides until it develops a golden-brown crust.
3. Remove the mutton shoulder from the skillet and set it aside.
4. In the same skillet, add diced tomatoes, Kalamata olives, capers, and chopped fresh basil. Season with salt and black pepper. Stir to combine.
5. Return the seared boneless pasture-fed mutton shoulder to the skillet, nestling it into the tomato and olive mixture.
6. Cover the skillet or Dutch oven with a lid or foil and transfer it to the preheated oven.
7. Slow-cook the mutton shoulder for 2.5 to 3 hours, or until it becomes tender and easily shreds with a fork.
8. Remove from the oven and let it rest for a few minutes before slicing and serving with the flavorful tomato and olive sauce.