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Leg of Mutton

A tasty and tender leg of mutton makes a perfect Sunday roast with a mature depth of flavour and firm but not tough texture. You can opt to have the mutton leg in one complete joint or cut into two smaller joints by our butchers

A tasty and tender leg of mutton makes a perfect Sunday roast with a mature depth of flavour and firm but not tough texture.

You can opt to have the mutton leg in one complete joint or cut into two smaller joints by our butchers

Category: Christmas, Mutton
Roast

£20.65£30.98

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Earn up to 31 Taste Points.

Product Description

A tasty and tender leg of mutton makes a perfect Sunday roast with a mature depth of flavour and firm but not tough texture.

The extra age of our leg of mutton gives it a dark colour and extra fat producing a sought after characteristic flavour. As mature animals mutton sheep are at their best, producing meat with a good fat ratio and a firm texture.

We aim, as with all our products, to ensure that our mutton is of a consistent quality to satisfy the standards of both our chef clients and home cooks.That means that we expect a good covering of fat on the meat and that it is dry aged for 14 days in our purpose built maturation room before leaving our butchery.

Our sheep reach maturity on the hills of North Yorkshire where they forage and graze on well draining limestone uplands. In winter their feed is supplemented with root crops to provide the necessary nutrients to maintain a healthy flock.

Roasting
Preheat oven to 230c/gas 8
For rare – roast for 12 min per 450g and rest for the same time.
For well done – lower heat to 180c/gas 4 for an extra 15-20 min per 45g and rest for 5 -10 mins.

Braising/Stewing
Brown the joint on all sides in a heavy based frying pan.
Add your chosen cooking liquid and vegetables cover and simmer for 2-3 hours until tender.

Additional Information

Weight N/A
Weight

1kg, 1.5kg, 2kg, 3kg

Preparation

Cut into two joints, Whole

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