7 Days Dry-aged Swaledale Whole Leg Of Mutton
Region: Yorkshire Dales National Park, 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. 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 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
The mutton sheep are in their prime, with rich well marbled meat that has been dry-aged for a minimum of seven 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 Guide To Roasting Your Leg of Mutton|
|Our Guide To Pot Roasting Your Leg of Mutton|