14 Days Dry-Aged Swaledale Leg Of Mutton

Farm: Sunter, Raydale Grange, Askrigg North Yorkshire

Shelf Life: 6 Days

Buying Options
Serves: 6 1 X 1.6Kg (3.5lb) £18.75
/ £18.75 each
Serves: 10 1 X 2.5Kg (5.5lb) £34.45
/ £34.45 each
Free Range Can Be Frozen Grass Fed Native Breed Great Britain
Taken from flocks of free ranging sheep of over a year old, this traditional mutton makes for delicious roasts, having grazed on wild grasses, herbs, and flowers to inform the rich meat. On the bone for maximum flavour, this joint is a fantastic introduction to the versatile properties of mutton, making for discerning slow roasted centrepieces.

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

Not so long ago butchers rarely touched mutton, now it is appearing again on our menus. This is only a good thing, as farmers often struggle to sell their older animals, and instead rely on their lamb flocks. In fact though mature, the mutton sheep are in their prime, with rich well marbled meat that has been dry aged for a minimum of 14 days in our dedicated dry aging room.
Increasingly in demand from chefs, the matured, deep flavour of the mutton leg works specially well with big flavoured herbs and spices. Treat this cut as they do venison in the South West of France, cooking long and slow in red wine, for aromatic, rich feasts, serving with vegetables, juniper, and peppercorns.
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