The French have a famous dish where they cook a lamb leg for seven hours until the meat literally falls off the bone. I thought I'd try a similar idea using a shoulder instead, and mutton, which I love and is so underrated. - Jeremy Strode, Bistrode
- 1 mutton shoulder, fat untrimmed
- 1 tbsp olive oil
- 2 carrots, cut into 3
- 2 onions, quartered
- 2 stalks of celery, quartered
- 2 heads garlic, halved widthways
- 400 ml dry white wine
- ½ bunch thyme
- 1Preheat oven to 220C. Score mutton fat and rub with 2 tsp sea salt, then place in a roasting pan and drizzle with olive oil. Arrange vegetables around meat and roast for 30 minutes or until lightly browned. Reduce oven to 180C, pour wine over mutton, scatter with thyme and cook, covered with foil, for 4½ hours or until meat falls from the bone.
- 2Transfer mutton to a large platter and keep warm. Strain cooking juices into a medium saucepan, discarding vegetables. Season to taste with sea salt and freshly ground white pepper, skim excess fat from surface, transfer to a serving jug and serve with mutton.