Our Grass fed Mutton Leg is a large, bone-in roasting joint taken from mature sheep, over two years old. Compared to lamb, mutton has better fat cover, due to it having more years to put on the weight, this extra fat enhances both flavour and tenderness during cooking. The extra time spent grazing on pasture gives the meat a deeper, more developed taste, making it a great choice for those who enjoy bold, traditional flavours.
 
The texture is firmer, requiring longer, slower cooking to allow the connective tissue to break down, resulting in tender, melt-in-the-mouth meat. While lamb is known for its mild, delicate taste, mutton is more robust and complex, pairing well with strong herbs and spices.
For a classic slow-roasted mutton leg, rub the joint with sea salt, black pepper, garlic, and rosemary, then roast at 140°C for 4-5 hours, basting occasionally with its own juices. Cooking low and slow allows the marbled fat to render and the meat to become beautifully tender. For even more depth of flavour, braising the mutton leg in red wine, stock, and aromatic vegetables creates a rich, hearty dish that’s perfect for sharing.
 
For those who enjoy meat with real depth and character, mutton leg is a versatile, flavour-packed alternative to our 100% grass fed lamb, offering traditional, full-bodied taste with every bite.
 
(£20/Kg)