Free Range Beef Leg of Mutton Cut

Although it may be called 'Leg of Mutton', this joint is most definitely beef! Taken from the inside of the shoulder, this traditional butcher's cut lends itself perfectly to pot-roasting or slow-cooking, which delivers the most succulent and tender meat.

From our award-winning Wagyu X cattle, hand-reared on our farm here in Bruton, our free-range beef has an amazing depth of flavour.

Not to be restricted to winter, pot-roasts are deliciously satisfying year round. Add a summer twist with a lighter broth, seasonal vegetables, vibrant herbs and lashings of garlic.

How to cook: Preheat your oven to 160c and season your Beef Leg of Mutton generously with salt and pepper on all sides. Heat a large oven-safe pot over medium-high heat and add the cooking oil. Sear the beef until it develops a rich, brown crust on all sides to enhance the flavour. Remove the roast and set aside. Reduce the heat to medium and add your seasonal vegetables, sautéing until softened and lightly caramelised. Pour in your broth and wine, scraping the bottom of the pan to release any flavourful browned bits. Return the seared beef to the pot, along with you selection of fresh and aromatic herbs, before covering with a tight-fitting lid and transferring to the preheated oven. Allow the beef to roast for approximately 3-4 hours or until it becomes fork-tender. Once ready, transfer the joint to a cutting board and let it rest for roughly 15 minutes before serving. Enjoy your pot-roasted beef, tender and full of rich flavours!