Leg of Swaledale Mutton, Boneless & Rolled
Leg of Swaledale Mutton, Boneless & Rolled - Rich, Grass-Fed Flavour from the Yorkshire Dales
Leg of mutton, expertly boned and rolled by our skilled butchers for easy carving, has an intense red colour and a deep, gamy flavour that reflects its heritage breed origins. Raised on the wild pastures of the Yorkshire Dales and entirely grass-fed, our mutton develops exceptional texture and complexity.
Perfect for slow roasting or stewing in a casserole pot, this rolled leg of mutton rewards patience, yielding meltingly tender meat with layers of rich, savoury flavour.
Chef George Ryle Inspires
"A rolled leg of mutton makes a fabulous Sunday lunch showpiece. Slow-roast to medium with whole onions and carrots for a tender finish, served alongside roast potatoes. The carrots and onions absorb the delicious fat that seeps from the joint. Whip up a fresh mint sauce, ground in a pestle and mortar with plenty of vinegar and a sprinkle of sugar. Alternatively, try pot-roasting the mutton with turnips, their tops, and potatoes, with a splash of white wine or cider and lamb stock to bring it all together.
The more developed flavours of heritage breed mutton from the Yorkshire Dales stand up beautifully to spices. Try marinating a rolled leg overnight with plenty of fresh ginger, garlic, and chillies. Cook low and slow with curry leaves, onions, and Greek yoghurt, and serve with flatbreads, rice, and chutneys."
Original: $26.52
-70%$26.52
$7.96More Images
Leg of Swaledale Mutton, Boneless & Rolled
Leg of Swaledale Mutton, Boneless & Rolled - Rich, Grass-Fed Flavour from the Yorkshire Dales
Leg of mutton, expertly boned and rolled by our skilled butchers for easy carving, has an intense red colour and a deep, gamy flavour that reflects its heritage breed origins. Raised on the wild pastures of the Yorkshire Dales and entirely grass-fed, our mutton develops exceptional texture and complexity.
Perfect for slow roasting or stewing in a casserole pot, this rolled leg of mutton rewards patience, yielding meltingly tender meat with layers of rich, savoury flavour.
Chef George Ryle Inspires
"A rolled leg of mutton makes a fabulous Sunday lunch showpiece. Slow-roast to medium with whole onions and carrots for a tender finish, served alongside roast potatoes. The carrots and onions absorb the delicious fat that seeps from the joint. Whip up a fresh mint sauce, ground in a pestle and mortar with plenty of vinegar and a sprinkle of sugar. Alternatively, try pot-roasting the mutton with turnips, their tops, and potatoes, with a splash of white wine or cider and lamb stock to bring it all together.
The more developed flavours of heritage breed mutton from the Yorkshire Dales stand up beautifully to spices. Try marinating a rolled leg overnight with plenty of fresh ginger, garlic, and chillies. Cook low and slow with curry leaves, onions, and Greek yoghurt, and serve with flatbreads, rice, and chutneys."
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Description
Leg of Swaledale Mutton, Boneless & Rolled - Rich, Grass-Fed Flavour from the Yorkshire Dales
Leg of mutton, expertly boned and rolled by our skilled butchers for easy carving, has an intense red colour and a deep, gamy flavour that reflects its heritage breed origins. Raised on the wild pastures of the Yorkshire Dales and entirely grass-fed, our mutton develops exceptional texture and complexity.
Perfect for slow roasting or stewing in a casserole pot, this rolled leg of mutton rewards patience, yielding meltingly tender meat with layers of rich, savoury flavour.
Chef George Ryle Inspires
"A rolled leg of mutton makes a fabulous Sunday lunch showpiece. Slow-roast to medium with whole onions and carrots for a tender finish, served alongside roast potatoes. The carrots and onions absorb the delicious fat that seeps from the joint. Whip up a fresh mint sauce, ground in a pestle and mortar with plenty of vinegar and a sprinkle of sugar. Alternatively, try pot-roasting the mutton with turnips, their tops, and potatoes, with a splash of white wine or cider and lamb stock to bring it all together.
The more developed flavours of heritage breed mutton from the Yorkshire Dales stand up beautifully to spices. Try marinating a rolled leg overnight with plenty of fresh ginger, garlic, and chillies. Cook low and slow with curry leaves, onions, and Greek yoghurt, and serve with flatbreads, rice, and chutneys."
