Halal Mutton Legs
Halal Mutton Leg
Delicious halal mutton leg prepared to 100% halal traditions.
Mutton refers to older sheep, usually over 1 year old, and has a more mature taste than spring lamb. Mutton can be used in a wide variety of dishes including stews, curry dishes, and roasts. Mutton leg has an especially good flavour when actually roasted on the bone, as the bone imparts flavour into the meat as well as achieving a high temperature when slow roasting due to the halal mutton leg bone generating heat from within,
One of the tastiest and most succulent delicious cuts of lamb available anywhere. Locally sourced to ensure freshness and the ultimate in taste. Next-day delivery sent carefully packaged and chilled. HalalButchery.co.uk - the very finest local cuts of meat prepared in the traditional way.
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How To Cook Mutton Leg
- Remember to remove your leg of mutton from the packaging, pat dry and bring to room temperature.
- Preheat your oven to 200°C temperature fan assisted or 215°C without a fan.
- Season the joint just prior to roasting.
- Choose a large, heavy-based roasting tray, ideally with deep sides and handles for easy movement.
- Massage a little goose or duck fat or light olive oil if the joint does not have a generous coating of fat then season with good quality fine sea salt.
- Make a trivet by roughly chopping equal amounts of onion, carrot, and celery or my preferred choice of celeriac, the root of the celery plus a bay leaf, sprig of thyme, and a few black peppercorns, another nice addition can be a head of garlic split in half.
- Place the joint skin side up onto the trivet which should line the base of the tray.
- Place in centre of oven and roast for 20 minutes then reduce the temperature to 190°C then continue roasting for 30 minutes per 500g reaching a core temperature of minimum of 65°C.
- Alternatively add half a bottle of wine, red or white and the same of water to the tray and pot roast after the initial 20-minute roast by covering it with tin foil and cooking o 140°C for 5 to 6 hours nice and slow , ensure the meat comes away from the bone easily if using this method.
- Remove from oven and pop onto a clean tray and keep warm by covering with a sheet of tin foil then resting for a minimum of 20 minutes before carving, leaving the roasted vegetables in the tray for the gravy.
- For the gravy, make 500 ml of essential cuisine lamb stock, then deglaze the roasting tray with this stock stirring all the caramelized juices from the tray, then pass through a fine sieve pushing all the juices from the vegetables into a clean saucepan, bring to the simmer and thicken if required by whisking in a teaspoon of corn flour mixed with a little cold water and reduce till you reach a rich glossy gravy.
