Slow cooked shoulder of mutton
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


  • 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.


  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.


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

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