Leg of mutton from free range sheep bred and raised in the British Isles is cured with rosemary, juniper, garlic, black pepper, and port. It is then fermented and air-dried before being smoked over beech wood. A most wonderful, robust and unexpected flavour for this ready-to-eat soft, supple and extremely delicious sliced meat. This wins awards every year!
It makes an excellent salad served with some peppery watercress or wild rocket and a drizzle of balsamic dressing.
Gold with 3 Stars' - Great Taste Awards 2019
The judges said of this product
- There is definitely a flavour of mutton at the beginning, followed by the subtlety of herbs. The beech smoking has given an extra dimension and a lot of complexity to take into account. Intense flavour develops, with aromas, hints of all its ingredients integrated into the final taste experience. THIS IS A CELEBRATION OF THE ART OF CHARCUTERIE
- Very clever. The smoke was total perfection. The cure and spice are delightful. Pure harmony
- This is a fabulous use of mutton - a great cured meat worthy of acclaim
Champion Cured Meat - Taste of the West 2017
Ingredients: Mutton leg, salt, rosemary, garlic, juniper berries, black pepper, port (SULPHITE, MILK PROTEIN) 160g mutton used per 100g.
Preservatives: Sodium nitrite, Ascorbic acid.