Slow cooked shoulder of mutton
24
Jul 2021

Lees meer in

One of my favourite ways to cook shoulder of mutton.

C. Louis Leipoldt was a master of simplicity in the art of cooking – a dictum that my mother also adhered to.

Keeping in mind this approach to honest cooking, this is my take on the shoulder of mutton (skaapblad). If given the choice between a leg of mutton and a shoulder, I would instinctively choose the shoulder. I firmly believe that the shoulder has more flavour simply because it is exposed to a greater area of bone.

Recently I was fortunate to be given such a shoulder from the heart of the Kamiesberg. Free range meat such as these reminds one of the open veld.

Slow cooked shoulder of mutton

Ingredients:

  • Whole shoulder of mutton, trimmed to fit a large oven dish
  • Fine olive oil
  • Freshly ground pepper
  • High quality sea salt such as Maldon (Do yourself a favour and taste the difference between ordinary table salt and a high quality artisanal salt such as Maldon or Fleur de Sel)
  • Two large sprigs of fresh rosemary
  • Three to four slices of thinly sliced lemon and/or naartjie
  • Four onions and four potatoes
  • Two cloves of freshly crushed garlic.

Method:

  1. Rub the shoulder liberally with the olive oil.
  2. Season with salt and pepper.
  3. Sprinkle with crushed garlic.
  4. Cover with foil and place in a moderate oven (160-180 C) for at least 3 hours.
  5. Remove from oven.
  6. Add the halved onions and peeled potatoes.
  7. Cook for another 2 hours, covered.
  8. Switch off oven and rest dish for 30 minutes.

Presentation:

Cut meat into thick slices and serve with steamed string-beans or broccoli.

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