7 Days Dry-aged Swaledale Half Mutton Leg Roll
Region: Yorkshire Dales National Park, UK
Shelf Life: Min. 6 Days
This joint is a fantastic introduction to the versatile properties of mutton, making for discerning slow-roasted centrepieces. We've taken a whole leg and removed the bone for ease of carving but without compromising the rich and savoury flavour. Good quality mutton has a deep, almost gamey flavour and this joint also has the herbal notes characteristic of the Swaledale breed. Our mutton is sourced from mature flocks of free-range, Swaledale sheep of over two years old. The sheep graze naturally on wild grasses, herbs and flowers, which imbues into meat with rich and characterful flavour.
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 traditional centrepiece, essential to preparing a good mutton leg is ensuring the meat is of the highest quality. We source from farms that have been rearing lamb for generations, with proven consistency. The leg is then boned, rolled and tied by hand for a neat joint of flavoursome meat.
This mutton roll is of the finest quality and as such is perfect for both Sunday lunches and special occasions, 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 Guide To Cook Your Half Mutton Leg Roll|