Mutton Leg, Butterflied (1.8kg)

£39.95

A quintessential, classic, traditional Sunday roast.

Our dry-aged whole leg of mutton has been hand-trimmed and boned and rolled for easy carving by our master butchers.

From native breed flocks that have been purely grass fed on small family run farms in Dorset and Wiltshire.

How Many?

Your earliest collection date is

Thursday 11th June*

from The Dorset Meat Company at DT11 8PB

*select your collection day at checkout

Your earliest delivery date is

Friday 12th June*

We deliver across the UK every week

*select your delivery day at checkout

Description

Grass-Fed Butterflied Leg of Mutton

Sheep farmers generally agree that leg of mutton is from sheep that are over 2 years old, whereas lamb is from animals that have been reared for 5 months. The extra age of mutton gives it a dark colour and extra fat producing a sought after characteristic flavour that is richer than lamb.

Mutton was a household staple for hundreds of years, considered superior in texture and flavour to lamb.

Changes in farming and cooking led to mutton’s decline and for the last 50 years mutton has almost disappeared from our shops and restaurants. But with the help of the The Mutton Renaissance campaign supported by the Prince of Wales and Hugh Fearnley-Whittingstall, this delicious, great value meat is finding its way back into British kitchens.

We believe our mutton is truly outstanding. From native breed flocks that have been purely grass-fed on lush, natural pastures rich in wild grasses, flowers and herbs to produce a rich, full flavour, our free-range mutton is sourced from small, local, family run farms in Dorset and Wiltshire with the highest standards of animal welfare.

We believe strongly that small-scale farming is better for the farmer, the animal, the local ecology, and for you, producing exceptionally tasting, ethically reared meat that you can trust completely.

Our Story

We founded the Dorset Meat Company to provide you with the finest grass-fed, outdoor-reared meat, produced sustainably and in harmony with nature. We care about traditional British farming which is why we work with 20 small, family-run farms based in Dorset and Wiltshire that produce really wholesome, natural meat. We believe strongly that small-scale farming is better for the farmer, the animal, the local ecology, and for you, producing exceptionally tasting, ethically reared meat that you can trust completely.

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Our Farms

At the Dorset Meat Company, we work with 20 small, family-run farms in Dorset and Wiltshire that all work to produce ethically reared, nutritious meat, in a natural growing environment, in harmony with nature. Animals that have been allowed to grow at a natural pace and have not been rushed.

100% Grass Fed

Our ruminant animals enjoy a diet of 100%, pure, natural grass. Which is all they ever eat.

Our local countryside is rich in grassland. “Partly real, partly dream country” is how Thomas Hardy described Dorset. Over 40% of the county is designated an Area of Outstanding Natural Beauty, the steep ridges and chalk valleys lending the landscape a rugged beauty. Dotted around the Blackmore Vale, small farms raise traditional cattle breeds like Herefords, Aberdeen Angus and Ruby Reds. The areas of clay soil are rich in grass, wildflowers, clover and legumes, the principal food source for sheep and cattle for centuries. It is these natural environments, rich in essential vitamins and minerals, that help to support a wide range of wildlife and insects as an essential element of a vibrant, thriving ecology.

Nature in balance.

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Recipes

Looking for some inspiration for new dishes you could try?

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FAQ’s

What our customers say

“Very tasty. This was my first delivery. It won’t be the last. Planning to buy all my meat from here”

Caroline

“From ordering online and having all my questions answered with regard to animal welfare, to helping me choose the best produce, this company is 5 *****”

Denise

“We have been purchasing our meat from The Dorset Meat Company for about a year. The quality including taste is what keeps us coming back”

Karen