These leg joints will make a superb special roast for a family gathering. Just cook them long and slow. Our favourite way is to slit the skin and put in some slivers of garlic and rosemary, and season with a spot of salt and pepper. Then put them in a roasting tin, resting on top of a couple of onions and carrots, pour in a bottle of wine or ale, and loosely cover it with foil. Cook for 30 minutes at 220 deg C, then turn it down to 140 deg C for 5 to 6 hours. You’ll know its ready, by the smell, and the meat will just fall off the bone.
To provide choice we had it butchered into 1/2 and half whole joints. The chump joint is the higher, thicker part of the leg.
Our mutton is 3-year-old sheep who like all our sheep have been fed on just the grasses and herbs found on our farm. Mutton is full of flavour and tastes wonderful after a long, gentle cook. Mutton can take strong spices for a more exotic Easter (eg, mutton biryani) but also tastes wonderful roasted with capers or anchovies, tapenade or a generous bunch of Mediterranean herbs. If you want a fall-off-the-bone slow roast, mutton is for you.
To ensure it reaches you in prime condition, it is vacuum packed and frozen immediately after being prepared.
Leg of Mutton (whole or half)
We are a working farm and don’t have a shop on site. Most people come and collect their meat, combining it with a walk. We are around most of the time, so once you have ordered, let us know when would be convenient (your order confirmation email has our contact info) and we’ll put your order aside and confirm that we will be in.
We also offer free delivery locally for orders over £60 and can overnight courier to England and Wales in an insulated box for £15 (but please check before ordering).
Note all meat is frozen, so will keep for many months – just cook within 3 days of defrosting.