Mutton or mature lamb shoulder
Mature sheep shoulder is cut into chunks for a slow-cooked ragù with vegetables, rosemary and tomato.
- Cut
- Shoulder
- Recipe reference
- Ragù di pecora
At the table
For ragù di pecora, use boneless mature sheep shoulder and cut it into bite-size chunks. Cook it with finely chopped white onion, carrot, garlic and a sprig of rosemary; add the coarsely chopped peeled tomatoes later. Keep enough water in the pan to cover the meat generously as it cooks.
Ask the butcher for mature sheep shoulder and have it boned for the ragù.
