• Whole Leg of Mutton
  • Whole Leg of Mutton
  • Whole Leg of Mutton
  • Whole Leg of Mutton
  • Whole Leg of Mutton
  • Whole Leg of Mutton

Whole Leg of Mutton 2.6 kg

(7 Reviews)

£50.70

In stock
  • Each whole leg weighs approx. 2.6 kg and typically serves 6–8.

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We currently have 7 remaining in stock.
  • Delivered fresh
  • Native breed
  • Grass-fed
  • Great for home roasting
  • cook on the bbq
  • Suitable for freezing

Product description

Whole Leg of Mutton – A Heritage Cut with Bold Flavour
A traditional cut that once fell out of favour but is now making a well-deserved comeback in both home kitchens and top restaurants, whole mutton leg is naturally lean yet packed with deep, complex flavour.

It lends itself beautifully to slow-cooking methods, whether gently braised and served with a rich, velvety white sauce made from its own cooking liquor, or paired with a bold, punchy green sauce full of anchovies and fresh herbs. However you prepare it, this heritage cut rewards time and care, delivering a depth of flavour that surpasses younger lamb.

Chef George Ryle Inspires: Classic & Comforting Mutton Leg Dishes
"A whole mutton leg makes for an excellent slow-roasting joint, rewarding patience with tender, deeply flavoured meat. Best served medium, it pairs beautifully with potatoes à la dauphinoise, loaded with garlic, or pommes boulangère, where the savoury stock infuses every layer of potato. On a similar note, a Swiss chard gratin - especially the version found in Richard Olney’s Lulu’s Provençal Table - would be a perfect match for the complex, robust character of mutton.

There’s also a long-standing tradition of brining and gently simmering mutton legs—a slightly more involved process but one that delivers exceptional flavour. Despite the name, a proper ‘boil’ should be more of a gentle poach. Towards the end of cooking, drop in some peeled carrots and potatoes, allowing them to soak up the rich, savoury liquor. Finish the dish with a sauce made from the cooking stock, thickened with a little roux and lifted with plenty of capers, anchovies, and fresh parsley for a bright, balanced contrast to the rich meat."

For a slightly milder yet equally succulent option, we also offer Whole Shoulder of Lamb, perfect for slow roasting, as well as Whole Leg of Lamb, a classic for roasting on the bone. Meanwhile, Whole Shoulder of Mutton delivers a deeper, more robust flavour, ideal for slow cooking.

Ingredients

Grass-fed mutton, reared on the native pastures of the Yorkshire Dales.

Cooking advice

Whole Leg of Mutton (2.6 kg) – Cooking Instructions

  1. Remove the mutton leg from the fridge and its packaging at least 2 hours before cooking, allowing it to come up to room temperature.
  2. Season generously all over with fine sea salt and rub with a little olive oil.
  3. Preheat your oven to 220°C.
  4. Place the mutton in a large roasting tray on a trivet of chopped vegetables and aromatic herbs. Roast at 220°C for 15 minutes to develop colour.
  5. Reduce the oven temperature to 145°C and continue roasting for a further 2 hours.
  6. Remove from the oven and allow the mutton to rest, loosely covered with foil, for at least 1 hour.
  7. Use the roasted vegetables and resting juices to prepare a rich, flavourful gravy.

Journal

George Ryle's Whole Leg of Lamb Recipe with Parsnips, Barley & Cavolo Nero is available on our journal and can also be made using a whole mutton leg for a deeper, more robust flavour.

Background

Whole Leg of Mutton– Deep, Rich Flavour from Heritage Breed Sheep
Thanks to over two years of life spent roaming wild and free on the Yorkshire Dales, our grass-fed heritage breed mutton develops a full-bodied, complex flavour, shaped by an entirely natural diet of grasses, wild herbs, and heather. This extended maturation imparts an intensity and depth that sets mutton apart from younger lamb, making it a superb choice for roasting, slow-cooking, or barbecuing.

Naturally leaner than the shoulder but still well-marbled, the whole leg of mutton excels when cooked low and slow, allowing the robust, gamey flavours to shine while retaining its tenderness. Whether roasted with garlic and rosemary, marinated in warming spices, or braised until meltingly soft, this cut rewards patience with exceptional depth of flavour.

Always Fresh, Never Frozen®, our mutton is expertly butchered to order, dry-aged to enhance its natural qualities, and vacuum-packed for peak freshness. Shipped in fully recyclable insulated packaging, it arrives at your door in perfect condition, ready to be the centrepiece of your next feast.

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Based on 7 reviews
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