Half Leg of Mutton 1.4 kg

A Heritage Cut with Deep, Complex Flavour
An old-fashioned cut once consigned to history books, the half leg of mutton is enjoying a well-deserved revival. Naturally lean and robust in flavour, this cut is prized for its depth and character. Whether boiled and served with a classic white sauce enriched by the poaching liquor, or roasted and paired with a punchy green sauce laced with anchovy, the half leg of mutton delivers serious culinary satisfaction.

Our heritage breed mutton is sourced from mature ewes aged two years or older, slow-grown and entirely pasture-fed on the wild grasses, heathers, and herbs of the Yorkshire Dales. The result is meat that’s rich, full-flavoured, and unmistakably of its place.

We also offer a Whole Leg of Mutton, a Whole Leg of Lamb, and a Half Leg of Lamb — allowing you to choose the right size and character of cut for your next feast.

Chef Valentine Warner Inspires:
“Mutton offers a deeper, more complex taste than gentle lamb. At least two years old, it carries the full flavour of a life spent grazing on herbs, grasses, and enduring the exertions of the land. It’s a firm favourite at the Warner table.

Roast it simply — as our mothers did. Score the fat gently, then rub with oil. Poke deep holes an inch or so into the flesh and insert half cloves of garlic and rosemary needles. Bombard it generously with salt and freshly cracked black pepper. Roast under foil with a splash of white wine, then remove the foil near the end and crank up the heat to colour the skin. Aim for a perfect medium doneness — it suits mutton far more than medium-rare. Prepare your gravy with the mingled juices and wine from the tray.

A variation using black olives and red wine is equally lovely. Anchovies make a fine addition — finely chopped with fresh oregano, lemon zest and garlic, then smeared onto the skin with olive oil.

Or bake it simply, under foil, with softened onions, cider, and a few sprigs of thyme — deeply comforting in its simplicity.

For something more involved but utterly delicious, cook the mutton birria-style. The ingredient list is long, but the result is unforgettable. Guajillo chillies are easily found online, while chipotle and ancho chillies are widely available. Key spices include black peppercorns, cumin, and cloves, with oregano and bay as the essential herbs. Vinegar is the soul of this dish. Serve with corn tortillas and black beans. Epic — and once tasted, I promise you’ll come back to it again and again.”