Part of the Wey Valley Meadows SSSI
Leg of Mutton Cut
Whats in the Box?
Our Leg of Mutton Roast is ideal for those who appreciate the rich flavors of high-quality meat, yet also appreciate value. Cut from the shoulder of the animal the Leg of Mutton cut is named after its appearence, resembling its namesake when prepared. The cut is versatile, and can be roasted thanks to its fat coverage, but we belive it benefits from a slower process such as pot-roasting or braising. As a result it suits a side of creamy mash and thick gravy for those cold winter nights.
Leg of Mutton Roast: A Forgotten Delight
0.95kg per Pack
This leg of mutton is a often forgotten cut, unlike many of the cuts we offer this is a cut steeped in history, often sold as a carvery roasting joint, thanks to its fat cover. However we believe to develop its rich flavor and tender texture its best used in a rich pot-roast to retain moisture & tenderness, and when cooked like this we thinks its a standout choice for any gathering. Pair it with your favorite sides for a complete meal that everyone will enjoy.
About our Beef & The Farm
About the Beef.
Red Ruby Devon Cattle, The future of Farming.
The choice to breed and raise Red Ruby Devon cattle was obvious to us, as the end product is highly regarded as some of the best Beef one can get, thanks to the natural tendancy to develop intramuscular fat deposits, which provide much of the tenderness and flavour wanted by the descerning meat eater, but unlike some of the other more common cattle breeds such as Aberdeen Angus or Hereford, the Devon cattle are able to be raised with mininal grain or concentrate feed, and are even renowned for getting "fat" too easily, which makes them an ideal fit for conservation grazing sites, which often have poor quailty grasses, sedges and wildflowers. Thanks to the varied diet of cattle from these sites the beef takes on a unique flavour profile thanks to the unique selection of herbage the cattle have access to.
This is combined with modern "seam butchery" style to ensure every part of the animal is showcased to its full potential. Seam Butchery by ensuring muscle groups are seperated into individual muscles, allows them to be selected by cooking style, which we feel provides us with a unique product that, thanks to its origin and the way in which its prepared, is of unsurpassed quailty.
About the Farm.
Here at Upper Unstead Farm, since 2016 there has been a suckler herd of Red Ruby Devon's, introduced to enhance the areas of the Wey Valley Meadows SSSI that we manage, which they do with ease. Since 1972, we have had numerous cattle on the farm, Originally to supply the family's butchers shops. Since 2016 we have made a slow return to the retail meat trade, but with a focus on providing the very best quality beef, whilst on a sustainable footing. With the farm having recently passed to the Third Generation within the family, we are focused on the future, both with regards to ensuring the sustainability of the farming and farm business, but also ensuring we strive to offer the best produce with innovative butchery backing up traditional breeds and ways of farming.
