Grass Fed Mutton Leg on the Bone Cut:1.3 kg Fillet End | serves 4-6 with the bone removed and

with the bone removed and then tied to maintain its shape and structure whilst cooking

Dry-aging for 7–10 days enhances the flavour

producing even

and rich sauces that complement its robust flavour

Grass Fed Mutton Leg on the Bone Cut:1.3 kg Fillet End | serves 4-6 with the bone removed andA leg of mutton on the bone is a true celebration of traditional roasting. Taken from fully matured, grass fed cull ewe and dry aged to deepen its character, this joint offers a richness and depth of flavour that sets it apart from lamb. The bone is left in for maximum flavour, helping the meat retain moisture and enriching the cooking juices as it roasts. We remove the shank to create a more even shape, allowing the leg to cook consistently