Boned And Rolled Fragrant Shoulder Of Mutton

Shoulder of mutton is lovely roasted slow and long. In this recipe the garlic, rosemary and mascarpone mixture melt into the meat. Delicious!

Boned and Rolled Fragrant Shoulder Of Mutton

Don't be put off if you haven't boned joints before. Make sure you use a sharp knife and gradually pare away the meat from the bone with the tip of the knife, holding it with your hand in a fist. The joint is going to be rolled and tied so don't worry if it looks a bit messy!


  • One shoulder of mutton
  • 125g mascarpone
  • 2/3 cloves of garlic, crushed
  • good handful of rosemary, finely chopped


  1. Working carefully bone the shoulder of mutton and open it out flat on a board
  2. Mix together the mascarpone, garlic and rosemary
  3. Spread the mixture evenly over the meat
  4. Roll the meat fairly tightly and tie it up with about 6 turns of butchers string
  5. Roast in a low to medium oven (180 degrees) for 2-3 hours or until very tender
  6. Let the meat rest whilst you make gravy from its juices


This roast has been made and enjoyed many times in our village. Serve with small garlicky roast potatoes or very buttery mash and green veg.


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