Grass Fed Mutton Leg on the Bone Cut:1.3 kg Fillet End | serves 4-6 and rich sauces that complement

and rich sauces that complement its robust flavour

Dry-aging for 7–10 days enhances the flavour

Because wild venison is naturally very lean

it boasts a soft texture and rich yellow fat marbled throughout

it’s the secret behind the exceptional depth of flavor and the intricate

Grass Fed Mutton Leg on the Bone Cut:1.3 kg Fillet End | serves 4-6 and rich sauces that complementA 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