The leg of mutton cut is a great value-for-money slow roasting joint. To get the most out of the cut, we recommend preheating the oven to 200°C and pat-drying the meat before massaging some olive oil all over. Seal each side in a hot pan and then place on a tray in to the oven for 20 minutes before reducing the temperature to 190°C. Continue roasting for 30 minutes per 500g.
Once it's ready, make sure you rest the meat for a minimum of 20 minutes before carving it - this allows for all the juices to run through, keeping it as juicy and tender as possible.
As with all our beef, this joint is 100% grass-fed and dry-aged on the bone for a minimum of 28 days, which means it's incredibly tender and full of intense flavour.
Cut from: The shoulder in the fore-quarter
Eat fresh within: 9 days
1 kg, serves 4-6
1.5 kg, serves 6-8
2 kg, serves 8-10
3 kg, serves 12-14
All of our meat arrives fresh, in temperature-controlled, 100% recyclable cool boxes that keep your items chilled for at least 36 hours. We give you complete traceability, too - with every box you will receive an information card giving you the name of the farm, the breed of the animal, as well as the kill and butcher date for your order.