Discover the exquisite taste of pasture-fed mutton leg—a culinary masterpiece that harmonizes ethical sourcing with exceptional flavor. Our pasture-fed mutton leg, thoughtfully procured from mature sheep raised on open pastures, exemplifies our unwavering commitment to sustainable farming practices. Immerse yourself in the world of pasture-fed mutton leg and experience a unique, nutrient-rich cut that seamlessly blends extraordinary taste with environmental responsibility.
Recipe: Slow-Roasted Pasture-Fed Mutton Leg with Garlic and Rosemary
For the Mutton Leg:
- 1 mutton leg (about 5-6 pounds)
- 8 cloves garlic, sliced
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- Zest of 1 lemon
- 1/4 cup olive oil
- Salt and black pepper, to taste
- 1 cup red wine (for roasting)
For the Roasting Pan:
- 2 onions, roughly chopped
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 1 cup beef or vegetable broth
For Preparing the Mutton Leg:
- Preheat your oven to 325°F (163°C).
- Make small incisions all over the pasture-fed mutton leg using a sharp knife.
- Insert slices of garlic, sprigs of fresh rosemary, thyme, and lemon zest into the incisions.
- Rub the mutton leg with olive oil and season generously with salt and black pepper.
- In a roasting pan, scatter the roughly chopped onions, carrots, and celery.
- Place the prepared mutton leg on top of the vegetables.
- Pour the red wine and beef or vegetable broth into the pan.
- Cover the roasting pan tightly with aluminum foil.
- Roast the mutton leg in the preheated oven for 3-4 hours or until the meat is tender and easily falls off the bone.
- After the initial roasting time, remove the foil and continue roasting for an additional 30 minutes to allow the leg to develop a beautiful golden crust.
- Remove the mutton leg from the oven and let it rest for about 15 minutes.
- Carve the slow-roasted mutton leg into slices, serving it with the flavorful pan juices and roasted vegetables.