Mutton shoulder with a pistachio herb butter

Rich • Tender • Slow Roasted

Serves: 6–8
Time: ~5 hours

Ingredients

·        2.4kg Grass-fed mutton shoulder

·        1L Asthi beef bone broth

·        Sea salt & black pepper

·        100g butter, softened

·        Handful fresh parsley, finely chopped

·        Handful fresh mint, finely chopped

·        75g pistachios, roughly chopped

·        Pinch of sea salt

·        4–5 radishes, finely sliced

·        2 spring onions, finely sliced

·        Chilli flakes, to taste

Method

Season the mutton shoulder generously with salt and pepper.  Heat a large frying pan over a high heat and sear the mutton on all sides until deeply caramelised.  Transfer the mutton to a large saucepan or slow cooker.  Pour over the Asthi beef bone broth, topping up with water if needed until the meat is completely covered.  If using a saucepan, bring to a gentle simmer, cover and cook on a low heat for 4½–5 hours.

If using a slow cooker, cook on Low for 8–10 hours or High for 5–6 hours, until the meat is falling apart.  Remove the mutton and shred using two forks.  Mix together the softened butter, parsley, mint, pistachios and a pinch of salt until well combined.  Pile the pulled mutton onto a serving platter and spoon over the pistachio herb butter while the meat is still hot.  Finish with sliced radishes, spring onions and a sprinkle of chilli flakes.

Tip: Reduce a few ladles of the cooking broth until rich and glossy, then stir it through the pulled mutton before topping with the herb butter. As the butter melts into the hot meat, it creates an incredible sauce that's perfect with roasted potatoes, flatbreads, or seasonal vegetables.