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Roasted Mutton Recipe

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.


1.5 kgs Goat or Lamb meat

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

Garam masala 2 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.

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