Mutton should not be gamey; it should be taste like lamb, but with a fuller flavour. This method of slow roasting makes the meat tender and juicy.
Onions 4 large (pureed)
Ginger garlic paste-2 tbsp
Fresh Coriander paste 1tsp
1/4 cup vinegar
Red chilly powder 2 tbsp
Turmeric powder 3/4 tsp
Water 1/4 1/2 cup
Salt as taste
Oil 1/4 cup
Pre-heat the oven to full temperature. Mix the salt & vinegar and apply on meat. Apply the onion paste, ginger garlic paste, coriander paste on meat & leave it to marinate for 2 hours.
Heat the oil & deep-fry the meat for 10 minutes, till it is slightly crisp. Place in a baking tray, place the shoulder on top then scatter the rest over. Drizzle with a little olive oil
Seal the baking tray with a double layer of foil, place into the oven turning the oven down to 160 C as you do.
Leave in the oven for 6 hours for goat or mutton, for lamb.
Pull the meat of the shoulder into bite sized bits and serve with boiled potatoes and spring greens.