There’s nothing quite like the aroma of slow-roasted mutton filling your kitchen—it’s rich, hearty, and oh-so-satisfying. This Roast Mutton Shoulder & Potatoes recipe brings out deep, savory flavors with minimal effort. The meat becomes melt-in-your-mouth tender, while the potatoes soak up all those incredible juices, making every bite pure comfort food bliss. Trust me, this is the kind of meal that will have everyone gathering around the table in anticipation!
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Why You’ll Love Roast Mutton Shoulder & Potatoes
Incredibly Flavorful: The slow roasting process enhances the natural richness of the mutton, creating a deeply savory dish.
One-Pan Wonder: Everything cooks together in one dish, meaning less cleanup and maximum flavor infusion.
Perfect for Gatherings: Whether it’s a Sunday family dinner or a special occasion, this dish is guaranteed to impress.
Minimal Prep: With just a few ingredients and simple steps, you’ll have an amazing meal with little effort.
Ingredients in Roast Mutton Shoulder & Potatoes
Mutton Shoulder: The star of the dish, slow-roasted to perfection for juicy, fall-apart tenderness.
Potatoes: Absorb all the delicious juices, turning golden and flavorful.
Garlic: Adds a subtle, aromatic depth to the roast.
Rosemary: A classic pairing with mutton, providing an earthy, fragrant touch.
Olive Oil: Helps crisp up the potatoes and keeps the meat beautifully moist.
Salt & Pepper: Enhances all the natural flavors with just the right balance.
Lemon Juice: A touch of acidity to brighten up the richness of the dish.
Stock or Wine: Adds depth and richness, ensuring the meat stays juicy and tender.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Prepare the Mutton Shoulder: Rub the mutton shoulder with olive oil, salt, pepper, and rosemary. Let it marinate for at least 30 minutes for maximum flavor.
Preheat the Oven: Set your oven to 325°F (160°C) to allow for a slow and even roast.
Arrange the Ingredients: Place the potatoes, garlic, and stock (or wine) in a roasting dish. Lay the seasoned mutton shoulder on top.
Roast Low and Slow: Cover with foil and roast for about 3 hours, basting occasionally. This ensures the meat becomes tender and juicy.
Crisp It Up: Remove the foil, increase the oven temperature to 400°F (200°C), and roast for an additional 20 minutes until the skin turns golden and crispy.
Rest & Serve: Let the meat rest for 10-15 minutes before slicing. Serve with the roasted potatoes and drizzle with pan juices.
How to Serve Roast Mutton Shoulder & Potatoes
- With a Side of Greens: A simple salad or steamed greens adds freshness to the dish.
- With a Dollop of Mint Sauce: A classic pairing that enhances the flavors beautifully.
- With Warm Bread: Perfect for mopping up those delicious pan juices.
- With Roasted Vegetables: Carrots, parsnips, or onions make a great addition.
Additional Tips
- Marinate Overnight: For even more flavor, marinate the mutton overnight in the fridge.
- Use Bone-In for Extra Juiciness: The bone helps retain moisture and adds more flavor.
- Deglaze the Pan: Use a splash of wine or stock to scrape up all those delicious browned bits for an incredible sauce.
- Storage: Leftovers can be stored in an airtight container for up to 3 days.
- Reheating: Warm in the oven at 350°F (175°C) to maintain texture.
FAQ Section
Q1: Can I use lamb instead of mutton?
A1: Yes! Lamb will cook slightly faster and have a milder flavor, but it works great.
Q2: Can I cook this in a slow cooker?
A2: Absolutely! Cook on low for 6-8 hours for ultra-tender meat.
Q3: Can I add other vegetables?
A3: Yes! Carrots, onions, and parsnips all roast beautifully alongside the potatoes.
Q4: What’s the best wine to use for this dish?
A4: A full-bodied red like Merlot or Cabernet Sauvignon adds amazing depth to the sauce.
Q5: How do I know when the mutton is done?
A5: It should be fork-tender and easily pull apart. If using a thermometer, it should read around 190°F (88°C).
Q6: Can I freeze leftovers?
A6: Yes! Store in an airtight container and freeze for up to 3 months. Thaw overnight before reheating.
Q7: How can I make this dish more flavorful?
A7: Add a touch of smoked paprika or cumin for an extra depth of flavor.
Q8: Can I use a boneless shoulder?
A8: Yes, but bone-in provides better flavor and tenderness.
Q9: What’s the best way to carve the mutton?
A9: Let it rest before slicing against the grain for the most tender bites.
Q10: What can I do with leftovers?
A10: Use them in sandwiches, wraps, or even a shepherd’s pie!
Final Thoughts
This Roast Mutton Shoulder & Potatoes is the ultimate comfort meal, combining rich flavors with effortless preparation. Whether for a family dinner or a special occasion, this dish is sure to be a showstopper. Enjoy!
Print
Roast Mutton Shoulder & Potatoes
- Prep Time: 30 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 30 minutes
- Yield: 6–8 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Description
This Roast Mutton Shoulder with Roast Potatoes is slow-cooked to tender perfection, infused with warming spices, and finished with crispy golden potatoes. The rich flavors of preserved lemon, fennel, and cumin create a mouthwatering dish, perfect for a hearty family dinner. Serve with peas, broccoli, or your favorite greens.
Ingredients
- 1 bone-in mutton shoulder (approx. 2.5kg)
- 1 tbsp cumin seeds
- 2 tsp coriander seeds
- 1 tsp allspice berries
- 1 tbsp black peppercorns
- 1 tsp brown sugar
- 1 tbsp sea salt
- 3 preserved lemons, pips removed
- 2 tsp smoked paprika
- 1 tbsp cider vinegar
- 2 red onions, finely sliced
- 1.5kg floury potatoes, peeled and finely sliced
- 2 fennel bulbs, finely sliced
- 1 tbsp fennel seeds
- 2 tsp freshly ground black pepper
- Dash of vegetable oil
- 1 litre chicken stock
- Peas, broccoli, or your favorite greens, to serve
Instructions
-
Prepare the Mutton:
- Trim most of the fat from the mutton shoulder, leaving a thin layer, then score the fat.
- Toast the cumin, coriander, allspice, and peppercorns in a dry pan until fragrant.
- Transfer to a blender and add brown sugar, salt, preserved lemons, paprika, cider vinegar, and ½ red onion. Blend into a paste.
- Rub the paste all over the mutton, pressing it into all crevices. Let sit for 30 minutes.
-
Roast the Mutton:
- Preheat the oven to 200°C fan/gas 7.
- Place the mutton in a large roasting tin and roast uncovered for 40 minutes.
-
Prepare the Potatoes & Vegetables:
- While the mutton roasts, peel and finely slice the remaining 1½ onions and potatoes.
- Remove the mutton from the roasting tin and set it aside.
- Drizzle the tin with vegetable oil and add the potatoes, sliced fennel, sliced onions, fennel seeds, ground black pepper, and a generous pinch of salt.
- Pour in the chicken stock, then place the mutton back on top.
-
Slow Cook the Mutton:
- Cover with foil and reduce the heat to 140°C fan/gas 3.
- Cook for 4 hours, allowing the flavors to meld and the meat to tenderize.
-
Crisp the Potatoes:
- Remove the foil and lift the mutton onto a plate to rest.
- Increase the oven temperature to 200°C fan/gas 7 and return the potato dish to the oven.
- Bake uncovered for 20 minutes until the potatoes turn golden and crisp.
-
Rest & Serve:
- Remove the potatoes and let them rest, loosely covered with foil, for 20 minutes.
- Serve the potatoes underneath or alongside the mutton, with your choice of peas, broccoli, or greens.
Notes
- Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.
- Reheating: Warm in the oven at 160°C for 15-20 minutes.
- Enhance the Flavor: Marinate the mutton overnight for deeper seasoning.
Nutrition
- Serving Size: 1 portion
- Calories: 750
- Sugar: 6 g
- Sodium: 900mg
- Fat: 42g
- Saturated Fat: 16g
- Unsaturated Fat: 22 g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 48g
- Cholesterol: 150mg