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Traditional Mutton Leg (1.3kg)
Our traditional Leg of Mutton is perfect for a classic Sunday Roast. Mutton has a bolder, more 'meaty' flavour than lamb, and it's also lower in fat too. We love it slow roasted with half a bottle of wine, shallots and lots of garlic for tender, delicate, and flavoursome meat.
Serves 5-6
Subscription price
Regular price
Traditional Mutton Leg (1.3kg)
Subscription price
Regular price
Order today and get it Friday 12th of June.
You can pick a later date at checkout.
Our traditional Leg of Mutton is perfect for a classic Sunday Roast. Mutton has a bolder, more 'meaty' flavour than lamb, and it's also lower in fat too. We love it slow roasted with half a bottle of wine, shallots and lots of garlic for tender, delicate, and flavoursome meat.
Grown in accordance with the seasons, our lamb and mutton is some of the best you can buy. We only source from farmers who practice extensive, grass-based farming and ensure our sheep spend at least one season at grass to fully mature.
Lamb (100%).
For allergens see ingredients in BOLD.
1. Allow the lamb to sit at room temperature for about an hour before cooking.
2. Preheat your oven to 160°C fan / 180°C / gas mark 4.
3. Place the lamb in a roasting tin and season as desired.
4. Roast for calculated time based on preferred doneness:
Rare: 22 minutes per kilo
Medium: 27 minutes per kilo
Well Done: 32 minutes per kilo
5. Aim for a core temperature of:
Rare: 55–60°C
Medium: 60–65°C
Well Done: 70°C+
6. Remove from the oven, cover with foil, and rest for 20 minutes.
7. Carve into slices, sprinkle with salt after carving and serve.
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