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.