Slow roast ~ Big Flavour ~ Dry aged
Mutton comes from lamb that is at least 2 years old at slaughter, sometimes up to 7 years. This is what makes mutton so full of flavour. We hang our mutton for over 14 days, which means that you can cook the leg more quickly and have it pink. The flavour is more intense and texture more like well hung beef.
Goes well with big veg, leek, beetroot and swede - do it, you'll love it!