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Mutton Leg

5.0
Mutton Leg
Mutton Leg

Gerard's Suggestion

"Goes so well with root veg such as swede, beetroot and heritage carrots."

Mutton Leg

5.0

A rich and flavourful joint which will take centre stage on any Sunday lunch table

pasture-fed
slow-grown
native-breed
£59.00
(0 in basket)

Why you will love our Mutton Leg...

  • 14-day dry-aged for rich flavour
  • Cook pink for tender, juicy meat
  • Intense taste, slow roast perfection

A whole leg of our locally reared mutton roasted on the bone with garlic and rosemary makes for a magnificent centrepiece, perfect for larger gatherings or celebratory meals, serving 6-10 people with ease.

Mutton comes from lamb that are at least 2 years old, sometimes as much as 7 year giving it an unrivalled depth of flavour that only comes with age. The meat is hung for over two weeks, a process that intensifies its robust taste and enhances its texture, making it comparable to well-aged beef. This also means you can cook it more quickly and serve it pink.

Gerard's Suggestion

"Goes so well with root veg such as swede, beetroot and heritage carrots."

Want to know more?

Our mutton is a true celebration of tradition and quality, sourced exclusively from local, small-scale producers who share our passion for ethical and environmentally conscious farming. Each animal is pasture-raised for several years, grazing on a natural diet of wild herbs and mixed grasses, which gives the meat its distinctive, rich flavour. We’re proud to work with exceptional farmers like Hugh Crossley at the Somerleyton Estate near Lowestoft, Alan Peck in Erpingham, and John and Alice Pawsey at Shimpling Park Farm. We take the time to hang the carcasses for around 30 days, sometimes longer, to get the best out of this wonderful meat.

What our customers say