7 Days Dry-aged Heritage Leg Of Mutton
Region: Farmison & Co Trusted Farm, UK
Shelf Life: Min. 6 Days
On the bone for maximum flavour, this joint is a fantastic introduction to the versatile properties of mutton, making for discerning slow roasted centrepieces. Good quality mutton has a deep, almost gamey flavour and this joint also has the herbal notes characteristic of the Swaledale breed. This mutton is sourced from mature flocks of free range, Swaledale sheep of over two years old. Roaming the hills and fells of Yorkshire, the sheep graze naturally on wild grasses, herbs and flowers, which translates into meat with rich and characterful flavour. Cooking on the bone further enhances the flavour for a fantastic slow roasted centrepiece.
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. The increasing popularity of mutton on the menus of world class restaurants is testament to the quality of this sometimes overlooked meat. This joint is carefully cut and prepared with the bone in to further enhance the flavour of this rich, characterful meat.
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.
For perfect cooking and measuring internal temperatures, we recommend a ‘Meater + Wireless Thermometer’. Available to buy here.
|OUR RECIPE TIPS FOR COOKING YOUR LEG OF MUTTON - ROAST|
|OUR RECIPE TIPS FOR COOKING YOUR LEG OF MUTTON - POT ROAST|