Mutton

Grass Fed Leg of Mutton

Our grass fed mutton leg is deeply characterful and rich in flavour. This leg joint, left on the bone for flavour is just as good if not better than its lamb alternative. A life grazing on the heathland of the Dales instills complex flavours into our cull yows that have finished their breeding.

The deep herbally flavour developed from this life of grazing on the moorland is complimented by finishing these yows on the richer better pasture land below to develop a rich layer of sweet fat.

This leg joint makes a fabulous roast and is delicious served still pink just as with lamb and needs to be well rested.

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Choose your cuts in a box from £95. Free meat in every box, free delivery.

Storage

Your meat arrives frozen and vacuum-sealed. Keep it in the freezer at -18°C or below until you need it.

Once defrosted, keep it in the fridge and cook it within 24 hours. Do not refreeze raw meat once it has defrosted.

Defrosting

Best: leave it in its vacuum pack on a plate on the bottom shelf of the fridge. Steaks and small packs take about 12 hours; joints can take 24 hours or more.

Quicker: keep it in the vacuum pack and submerge it in cold tap water, changing the water every 30 minutes. Cook it straight away once defrosted.

Never defrost meat at room temperature.

Cooking

Take steaks and joints out of the fridge 30 minutes before cooking and pat them dry. Steaks and whole joints can be served pink in the middle. Rest steaks for a few minutes and joints for 15–20 minutes before carving.

Mince, diced meat and burgers must be cooked until steaming hot all the way through, with no pink meat left.