Leg of mutton from free range sheep bred and raised in the British Isles (we are currently using Herdwick sheep from Cumbria) 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.