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.