This Roast Mutton Rump & Tomato Sandwich is not just a sandwich, it's a poetry of flavours. The rich succulence of slow-roasted mutton rump meets the vibrant tang of ripe tomatoes, topped with peppery goodness of wild rocket. All encased within the deliciousness of a freshly baked focaccia, which is generously coated in a velvety anchovy and caper mayonnaise.

Gill made this sandwich using our Cull Yaw Mutton. Our mutton sheep are reared for at least 7 years, resulting in a rich and deep flavour. Their time spent foraging in ancient woodlands and rich herbal leys contributes to a wonderful layer of fat that enhances the taste.


  • 1
    Whole mutton rump
  • 2 tablespoon
    Olive oil
  • 2 teaspoons
    Fennel seeds, toasted and bashed
  • A good pinch
    Dried chilli flakes (optional)
  • 5-6
    Ripe tomatoes
  • A few sprigs
  • 2-3 handfuls
    Peppery rocket
  • 2 - 3 tablespoons
  • 6
    Salted anchovy fillets
  • 1 tablespoon
  • A small handful
    Parsley leaves, roughly chopped
  • 3-4 Pieces
  • A trickle
    Olive oil
  • A pinch
    Sea salt
  • A pinch
    Freshly ground black pepper


  • Preheat the oven to 220°C 200°C fan 

    Place the mutton rump on a medium sized roasting tray. Trickle over the olive oil and season well with salt and pepper. Sprinkle over the chilli flakes and crushed toasted fennel seeds. Rub this mixture all over the mutton, making sure it gets into all the nooks and crannies.  

    Place the mutton in the preheated oven and roast for 15 to 20 minutes. 

    Meanwhile, half the tomatoes or quarter them if they’re big. Take the mutton out of the oven and rearrange the tomatoes around the meat. Season them lightly and scatter over the rosemary. 

    Return the mutton and tomatoes to the oven and continue to cook for a further 15 to 20 minutes or until the mutton is done to your liking. We like the rump medium rare, so we take the internal temperature up to about 65°C or there about. 

    While the lambs resting roughly chop the anchovies and the capers and stir them into the mayonnaise along with chopped parsley leaves. 

    Warm the focaccia in the oven for 5 minutes then split the bread. Spread each cut half with the anchovy and caper mayonnaise. Slice the Mutton into ½ cm thick slices and arrange these over the base of one of the halves. 

    Place the soft sweet tomatoes over the meat and pour over any rich tomatoey roasting juices from the tray. Scatter over the rocket and put the lid on. Cut the sandwich up into smaller servings and devour. 

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