There is no doubt a good leg of mutton makes a fabulous roast. There are two classic approaches to this cut, either bake it slowly and serve it falling off the bone or roast it fast and serve it pink. We have chosen the latter for this recipe.

A joint of roast mutton leg should have a little more character than our hogget, there will be just a little more bite, but with this you will be rewarded with more flavour. A simply minty sauce is all that is needed to enhance this special cut.



  • Place a cast iron pan over a medium heat, add all the spices and toast until fragrant, then grind in a pestle and mortar with salt, pepper and the fresh thyme. Don’t grind too fine, you still want a bit of texture. Mix the spiced together with a glug of olive oil to form a paste.

  • Lightly score the mutton leg all over, then rub the spice paste in making sure every part of the surface is covered. Place the mutton onto a rack over a roasting tray and place into a pre-heated oven set at 180C. The leg will take around 2 hours to cook. Remove from the oven, wrap in foil and allow to rest for 20 minutes.

  • For the mint sauce, finely chop the mint and combine with the cider vinegar, honey and a splash of hot water (or use our delicous Rosebud Preserves Mint Jelly). 

    Carve the mutton and serve with a drizzle of simple mint sauce.

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