Half a Shoulder of slow cooked Mutton

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A half a shoulder of mutton (blade half) studded with garlic 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 as shown being carved here after resting (very important) but the mutton can be sliced and eaten cold as shown in the previous post.Mutton is still under-appreciated and difficult to find in most supermarkets. This excellent mutton was bought from Ludlow Food Centre in Shropshire.

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