Leg of Mutton, Rolled

Leg of mutton*, boned and rolled by our team of butchers for convenient carving, has an intense red colour and gamy flavour. Perfect when slow-roasted or stewed in a casserole pot. Either method provides meltingly tender meat and layers of complex flavour.

Chef George Ryle inspires:
"Rolled Leg of Mutton makes for a fabulous Sunday lunch showpiece. Slow-roast to medium, with whole onions and carrots, ensures a tender finish served with roast potatoes. The carrots and onions absorb the wonderful fat that seeps out of the joint. Whip up a fresh mint sauce, ground up in a pestle and mortar with plenty of vinegar and a sprinkle of sugar. Or try pot roasting the mutton with turnips and their tops and potatoes. A splash of both white wine (or maybe cider) and lamb stock helping the whole thing on its way.

The more developed flavours of the mutton stand up very well to spices. Try marinating a leg overnight on lots of fresh ginger, garlic and chillies. Cook low and slow with curry leaves, onions and Greek yoghurt, serve with flatbreads, rice and chutneys."

*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.