Boned Shoulder Of Mutton. Recipe

The Boned Shoulder of Mutton is a classic dish that has been enjoyed for many years. This recipe involves carefully removing the bone from a lean shoulder of mutton and filling the cavity with a delicious forcemeat. The result is a flavorful and tender meat dish that is perfect for any occasion.

To start, you will need a rather lean shoulder of mutton. It's important to choose a piece of meat with minimal fat for the best results. Have the bone carefully removed from the shoulder, creating a cavity for the forcemeat.

To make the forcemeat, you will need half a pound of lean veal and a quarter of a pound of ham. Chop them finely and add them to a bowl. Next, add a small cup of fine bread crumbs to the meat mixture. This will help bind the ingredients together.

Now, it's time to season the forcemeat. Add a quarter-teaspoonful each of ground mace, cloves, and allspice to the mixture. This blend of spices will enhance the flavor of the meat. Additionally, add a saltspoonful of black pepper for a bit of heat. Stir in a raw egg to bind the mixture together.

Once the forcemeat is ready, carefully fill the cavity in the shoulder of mutton with it. Make sure to pack it tightly to ensure even cooking and distribution of the flavors.

To cook the Boned Shoulder of Mutton, you will need a pot large enough to accommodate the meat. Place the mutton in the pot, along with the bone from the shoulder. Add a peeled and sliced onion, carrot, and turnip for extra flavor. Include some parsley and celery for added freshness. Finally, add a bay leaf for a subtle herbal note.

Pour enough cold water into the pot to cover the mutton completely. Stir in a heaping tablespoonful of salt to enhance the flavors. Place a cloth over the pot to close the mouth of the opening. This will help retain the moisture and ensure even cooking.

Bring the water to a boil gradually, then reduce the heat to a simmer. Let the mutton cook for approximately twenty minutes per pound. This cooking time will result in a tender and juicy meat. The slow simmering process allows the flavors of the forcemeat and the vegetables to infuse into the meat.

Once the mutton has cooked, let it cool in the broth. This step is crucial for the meat to retain its moisture. After cooling, take the mutton out of the pot and lay it under a weight until cold. This will help the meat retain its shape and make it easier to slice.

The Boned Shoulder of Mutton can be served cold or hot, depending on personal preference. When serving, slice the meat into thin, even slices and arrange them on a platter. This dish is delicious on its own or can be paired with your favorite side dishes.

As a bonus, the broth can be reserved and used to make a flavorful soup. The combination of the meat and vegetable flavors will create a rich and hearty soup that is perfect for a chilly day.

Fun Fact: The Boned Shoulder of Mutton is a traditional British dish that has been enjoyed for centuries. It was often served during special occasions and celebrations.

Now that you have mastered the Boned Shoulder of Mutton recipe, you may also be interested in trying similar dishes. One popular option is the Stuffed Leg of Lamb. It involves a similar process of stuffing the meat with a flavorful filling and slow cooking it to perfection. The result is a succulent and flavorful roast that will impress your guests.

Another option is the Classic Beef Wellington. This dish features a filet of beef coated in a mushroom duxelles and wrapped in puff pastry. It is then baked until the pastry is golden brown and the meat is cooked to your desired doneness. The Beef Wellington is a show-stopping dish that is perfect for special occasions.

In conclusion, the Boned Shoulder of Mutton is a delicious and traditional dish that is packed with flavor. The combination of the lean mutton, savory forcemeat, and aromatic vegetables creates a meal that is both satisfying and impressive. Whether served hot or cold, this dish is sure to be a hit at any gathering. Explore other similar recipes like the Stuffed Leg of Lamb and Classic Beef Wellington to expand your culinary repertoire. Enjoy!