Supermarket shelves in the UK usually only have lamb but rarely if ever mutton (that is, adult sheep meat). Mutton has a richer more interesting flavour and is available from good butchers. Anthony Sargeant bought this half-shoulder of Mutton from Ludlow Food Centre in Shropshire. Studded with garlic it was slow roasted at 100 degrees Celsius for 12 hours. Difficult to see in the photograph but it was still slightly pink and fell apart as it was carved.