Experience the hearty and robust flavors of pasture-fed mutton shoulder—a culinary masterpiece that harmonizes ethical sourcing with exceptional taste. Our pasture-fed mutton shoulder, carefully sourced from mature sheep raised on open pastures, exemplifies our unwavering commitment to sustainable farming practices. Dive into the world of mutton shoulder and discover a unique, nutrient-rich cut that marries extraordinary flavor with environmental responsibility.
Recipe: Slow-Roasted Pasture-Fed Mutton Shoulder with Garlic and Herbs
For the Mutton Shoulder:
1 mutton shoulder (about 4-5 pounds)
8 cloves garlic, sliced
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 sprigs fresh oregano
2 tablespoons olive oil
Salt and black pepper, to taste
1 cup red wine (for roasting)
For the Roasting Pan:
2 onions, roughly chopped
2 carrots, roughly chopped
2 celery stalks, roughly chopped
1 cup beef or vegetable broth
For Preparing the Mutton Shoulder:
Preheat your oven to 325°F (163°C).
Make small incisions all over the pasture-fed mutton shoulder using a sharp knife.
Insert slices of garlic, sprigs of fresh rosemary, thyme, and oregano into the incisions.
Rub the mutton shoulder with olive oil and season generously with salt and black pepper.
In a roasting pan, scatter the roughly chopped onions, carrots, and celery.
Place the prepared pasture-fed mutton shoulder on top of the vegetables.
Pour the red wine and beef or vegetable broth into the pan.
Cover the roasting pan tightly with aluminum foil.
Roast the mutton shoulder in the preheated oven for 4-5 hours or until the meat is tender and easily falls off the bone.
After the initial roasting time, remove the foil and continue roasting for an additional 30 minutes to allow the shoulder to develop a beautiful golden crust.
Remove the mutton shoulder from the oven and let it rest for about 15 minutes.
Carve the slow-roasted mutton shoulder into slices, serving it with the flavorful pan juices and roasted vegetables.