7 Day Dry-aged Swaledale Mutton Leg Roll
Region: Yorkshire Dales National Park, UK
Shelf Life: Min. 6 Days
Much sought after mutton, with an abundance of succulent meat ideal for a roast with all the trimmings, and well suited to cooking with aromatic rosemary. Skillfully prepared by our Master Butcher and rolled and boned, this is an easy carve special, while the impressive sweet mature mutton taste reflects the quality of the lush pastures where our mutton has grazed leisurely for its life on a diet of wild flowers, herbs and natural grasses.
The Swaledale is the sheep of the Dales. They adorn the signs for the Yorkshire Dales National Park, and can be seen themselves wandering the wild stretches between the valleys in search of foraging. Ours mature slowly, at their own pace, on the heather that grows on the tops. This gives the meat a sweet as well as robust and almost herbal flavour, with the Swaledale providing some of Yorkshire’s most renowned lamb and mutton.
Tasting Notes: Robust, Complete, Herbal
A staple of British butchery for generations, essential to preparing a classic mutton leg is ensuring the meat is of the highest quality. We source from farms that have been rearing mutton for generations, with proven consistency. That makes for the best meat, with ample fat cover but lean texture. The leg is then boned, rolled and tied by hand for a neat joint of flavoursome meat.
A rare seasonal delight, mutton is enjoying increasing interest and rightly so. This mutton leg is of the finest quality and as such is perfect to take centre stage this Easter, with generous helpings of rich, succulent meat. For the best finish, roast long and slow so the sweet meat can tenderise slowly, and serve with traditional roast potatoes, homemade Yorkshire puddings, and fresh mint sauce.
|OUR RECIPE TIPS FOR COOKING YOUR MUTTON LEG BONED AND ROLLED|