Grass Fed Mutton Leg
A stunning centrepiece that's full of character. Read more
Why we love this
Our 100% Grass Fed Mutton Leg 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.
Grass Fed Mutton
Preheat the oven to 180C. Place the mutton 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.
Spiced Mutton Leg with a Simple Mint Sauce
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.
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