Our 100% grass fed Leg of Mutton is hung on the bone for three weeks to create the most incredible texture and flavour to the meat. We've kept our grass fed mutton leg on the bone to create maximum flavour from the rich bone marrow created from an animal that has had a proper life. For the whole leg, you'll find the shank included.
Leg of Mutton is a real family favourite. It's one of those show-stopping joints that not only tastes amazing but looks sensational on the table too.
There is no doubt a good leg of mutton makes a fabulous roast. There are two classic approaches to this cut, either roast it fast and serve it pink, or bake it slowly and serve it falling off the bone. You can find both cooking instructions below.
We would always recommend roasting the whole leg and going to town on the leftovers - one of life's pure joys!
If you would like a half leg of mutton you can choose from the shank end or fillet end. For a long slow cook, we recommend the shank end. For cooking quickly, slicing and serving pink, we suggest the fillet end.
We recommend 4 portions per kg.
Try our recipe for Spiced leg of mutton with a simple mint sauce
When your meat arrives simply pop it into your freezer.
When you have chosen what you would like to eat, drop your items, still in their individual packaging into cool water and wait for 15 minutes until they are fully thawed. Once fully thawed remove the packaging and get cooking.
You can also gently thaw any items by leaving them in the fridge or at room temperature.
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Notes from the kitchen
To cook quickly:
Preheat the oven to 180C. Place the leg on a wire rack in a roasting dish.
Cook the leg of mutton for approximately 30 minutes per kg.
For best results use a meat thermometer. Place the tip in the thickest part of the joint (not next to the bone), and the dial facing out of the oven. The target temperature is 55C.
Leave to rest for 20 minutes.