We dry age our mutton for 2 weeks to develop it's flavour and tenderise the meat and this slow roasting joint is packed with flavour and happens to be our favourite. Try slow roasting in a covered dish and then remove the lid 30 minutes before the end of cooking to glaze with mint jelly or honey......to die for! Bone in, but don't let that put you off it's so easy to carve, in fact it can be shreaded from the bone with two forks. Don't forget to use your leftovers up mixed with remaining veg and gravy for shepherd's pie filling, yum! Simply select the size from the drop down list.
ORIGIN: British 🇬🇧