Eversfield Organic Mutton Mutton Roasting Joint, Bone In 1kg

Eversfield Organic

Mutton Roasting Joint, Bone In

£19.99
£2.00 /100g
Pack Weight:1kg
Quantity:

Slow-roasted, our organic leg of mutton or shoulder joint on the bone will be incredibly juicy and full of flavour. Cook until tender and melting off the bone and make sure you save those juices which can be whipped into a mouth-watering, homemade gravy.

Good To Know

Ingredients & Nutritional's

Organic and Grass-Fed Lamb
Please note this is produced in a factory that handles Gluten

Nutritionals typical values per 100g | Energy 1150kj/277kcal | Fat 23.0g (of which Saturates 10.8g) | Protein 17.6g | Salt 0.16g

Storage & Shelf Life

Our mutton roasting joint, bone in is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 9-day shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months.

Our Farms & Suppliers
At Eversfield Organic we use a selection of small, local sheep farms that work solely with us. Our farms have various breeds, from Scottish Blackface ewes to Manx Loaghtan sheep, who are of course all 100% grass-fed. They also have perfect parenting skills for those bouncy spring lambs and a friendly temperament. The lambs are also grass-fed, so these happy little sheep spend their lives in the fields, the way it should be. They graze freely on organic pastures, roaming acres of luscious rolling hills. A clover-rich diet gives the meat a healthy covering of fat and marbling throughout, creating meltingly soft roasting joints, succulent centrepieces, and tender, quick-cooking steaks.

How To Cook

We Recommend: 

Preheat the Oven:

  • Preheat your oven to 160°C (320°F) or 140°C (285°F) for fan ovens.

Prepare the Mutton:

  • Score the mutton: Using a sharp knife, score the mutton fat in a crisscross pattern, being careful not to cut into the meat.
  • Insert garlic: Make small slits all over the joint and insert sliced garlic into each slit.
  • Season the mutton: Rub the mutton all over with olive oil, chopped rosemary, salt, pepper, and mustard (if using).

Sear the Mutton (Optional):

  • For a more flavourful crust, heat a large frying pan over medium-high heat and sear the mutton joint on all sides until browned (about 3-4 minutes per side).

Prepare for Roasting:

  • Place the mutton joint in a roasting tray. Surround the joint with chopped vegetables (carrots, potatoes, onions, etc.).
  • Pour 1 cup of stock into the roasting tray to keep the meat moist during cooking.

Roast the Mutton:

  • Cover the mutton joint loosely with foil to trap moisture.
  • Roast the mutton in the oven for 2.5 to 3.5 hours, depending on the size of the joint.
    • For medium, the internal temperature should reach 75°C (167°F).
    • For well-done, cook until the temperature reaches 85°C (185°F).
  • About 30 minutes before the end of cooking, remove the foil to allow the mutton to brown.

Rest the Mutton:

  • Remove the mutton from the oven, cover it with foil, and let it rest for 15-20 minutes. This helps the juices redistribute throughout the meat, making it more tender and flavourful.