- Richly flavoured grass-fed mutton
- Slowly grown outdoors in the natural way
- On the bone for a satisfyingly deep, meaty taste
Price per kg:
Our beef and lamb graze naturally on rich green grass for most of the year and all our pork comes from free range farms.
INGREDIENTS: 1 Mutton Leg, 1 generous handful fresh Thyme & Rosemary, de-stalked & chopped, 2 large Onions, roughly chopped, 2 large Carrots, roughly chopped, 4 sticks Celery, roughly chopped, 500ml good quality Red or White Wine, 500ml hot Chicken Stock, preferably fresh.
METHOD: Pre-heat oven to 240 C / Fan 220 C / Gas 7. Put the carrot, celery and onion in a roasting tin and sit the mutton on top. Season with salt and pepper. Pour the wine and the stock around the mutton and place in the oven. After half an hour, reduce the heat to 160 C / Fan 140 C / Gas 3 and leave to cook for 3½-4 hours, until the meat is tender. Check the meat periodically and top up the liquid with more stock if needed. Once your joint is cooked to your liking, remove from the oven and leave to rest in a warm place for at least 20 minutes. Strain the cooking juices, skim off any excess fat, and reduce a in a saucepan, over a medium heat, season and set aside to use as a gravy.