Mutton

Grass Fed Mutton Boneless Leg

Our Expertly boned mutton leg is packed full of flavour with a much bigger flavour profile than lamb. Taking the bone out makes our mutton leg easy to carve and cook also. Mutton has a much deeper darker red colour, almost maroon, than lamb.

The wonderful complexity of the hills on which our cull yows graze come through in the gamey, deep flavour of the meat

By stringing our leg of mutton we can ensure that thickness of the cut is the same all the way down the leg so cooking can be more even and simpler.

Can be either roast to a beautiful pink or pot roast till it almost falls apart.

Build your box

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.