A half a shoulder of mutton (blade half) was covered in baking paper and foil and slow cooked in a low oven at 100 degrees Celsius for 18 hours by Anthony Sargeant. The result it that the meat is still pink but beautifully tender and has that deeper flavour of good mutton compared with younger lamb. The first meal was made with hot mutton slices but the mutton can be sliced and eaten cold as shown here. Excellent with a hot gravy or some home made mint sauce. Mutton is still underappreciated and difficult to find in most supermarkets. This excellent mutton was bought from Ludlow Food Centre in Shropshire. The next post shows what the Mutton looked like when it came out of the oven and after having rested for 20 minutes.