Mutton Shoulder Recipe

Score and prepare

Pat the mutton shoulder dry with paper towels. Use a sharp knife to make 6–8 shallow incisions across the surface and into the thicker areas — this helps the marinade penetrate and fat to render.

In a bowl, combine yogurt, lemon juice, minced garlic, grated ginger, 2 tbs olive oil, 2 tsp salt and 1 tsp black pepper. Whisk until smooth.

Rub the marinade all over the mutton, forcing some into the incisions. Cover and refrigerate for at least 4 hours, preferably overnight (up to 24 hours) for best flavor and tenderness.

In a small bowl mix ground cumin, ground coriander, smoked paprika, ground cinnamon, ground allspice and cayenne. After marinating, remove mutton from refrigerator 30–45 minutes before cooking to come toward room temperature.

Pat the outside of the marinated shoulder lightly to remove excess yogurt (you want the spices to adhere). Rub the spice mix evenly over the surface of the shoulder, pressing so it sticks into the marinade.

Preheat the oven to 160°C (325°F). Heat 2 tbs oil in a large heavy ovenproof pot or Dutch oven over medium-high heat until shimmering.

Add the mutton shoulder, fat-side down, and brown for 6–8 minutes until a deep brown crust forms. Turn and brown other sides, about 4–5 more minutes. Remove the shoulder to a plate.

Reduce heat to medium. Add sliced onion, carrots and celery to the pot. Sauté, stirring occasionally, until vegetables soften and start to brown, 6–8 minutes.

Stir in tomato paste and cook 1–2 minutes until it darkens slightly. Pour in the red wine to deglaze the pan, scraping up browned bits from the bottom. Let the wine reduce by half, about 2–3 minutes.

Return the shoulder to the pot. Pour in the stock so it comes about halfway up the meat (approx 500 ml). Add bay leaves, rosemary sprig and thyme sprigs. Bring to a gentle simmer on the stovetop.

Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise until the meat is fork-tender and pulls away from the bone, about 2¼–3 hours depending on size. Check at 2 hours — if liquid has reduced too much, add up to 100 ml additional stock or water.

When done, transfer the shoulder to a cutting board and tent loosely with foil. Skim any excess fat from the surface of the braising liquid in the pot using a spoon. Keep the pot with vegetables and sauce on the stovetop over low heat.

Place the pot back on medium heat. Stir in 2 tbs butter to enrich the sauce and whisk to incorporate, letting it melt and slightly thicken the pan sauce for 2 minutes. Taste and adjust seasoning with salt and pepper.

Shred or carve the mutton shoulder into large pieces, discarding any excess fat or gristle. Return pieces to the pot to warm in the sauce for 2–3 minutes so they reabsorb juices.

Sprinkle chopped parsley and lemon zest over the mutton. Serve the braised mutton shoulder with roasted potatoes, creamy polenta or crusty bread alongside the braising vegetables and sauce spooned over the top.

Leftovers: cool, refrigerate in an airtight container for up to 3–4 days or freeze for up to 3 months.