Leg of Mutton, Half 1.4 kg

An old-fashioned cut, once out of favour but now making a resurgence in households across the country, mutton* leg is naturally lean and full of flavour. Delicious boiled and served classically with with a white sauce enriched with the boiling liquor, it is equally delicious served with a green sauce heavy on the anchovy.

From mature ewes older than two years, our heritage breed mutton is characterised by complex flavours due to both the older age of the animal and the variety of wild flowers, herbs and grasses on which the ewes graze in the dramatic landscape of the Yorkshire Dales.

Chef Valentine Warner inspires:
"Mutton is of a deeper, more complex taste than gentle lamb. At least two years old it is fully flavoured with a life of herbs, grasses and exertions. It is a favourite at the Warner table.

Simply roasted in the way our mothers did and having gently scored the skin fat then rub it with oil. Poke many holes an inch deep or so into the fat and meat and then poke in a half clove of garlic and fresh rosemary needles.

Bombard heavily with black pepper and salt and bake under foil over a little white wine. Cast off the foil when the mutton is nearly ready and then finish under a hard heat until the skin is well coloured but the meat pink and medium done within. For mutton I’d suggest that medium be infinitely more pleasing than medium-rare. Prepare the gravy with the mingled wine and juices beneath.

Black olives and red wine is a lovely alternative to the above. Anchovies would be a wonderful addition to the cooking, probably best chopped very fine with fresh oregano, lemon zest and garlic and smeared onto the skin with olive oil.

Baked simply, under foil, with softened, seasoned onions in cider and a little fresh thyme will deliver a lot of joy, not least for its simplicity.

For a more complex cook but nonetheless an utterly delicious result and cook the mutton in the Mexican birria style. The list of ingredients is long but the flavour is unimaginable. Dried chillies such as guajillo are easily found online while chipotles and ancho chillies are available in the supermarket. Spices such as black peppercorns, cumin and cloves are key whilst oregano and bay are essential fresh herbs. Vinegar is the key to this dish. Eat with corn tortillas and black beans. Epic and I assure you it will be revisited many times."

*By virtue of its 2+ years of age spent living wild and free on the Yorkshire Dales, our heritage breed mutton has a full and rich flavour, characterised by an entirely natural diet of grasses, herbs and heather; this unique taste is its crowning glory. Swaledale half leg of mutton is Always Fresh Never Frozen®, expertly butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.