A Leg of Mutton is overlooked despite its amazing flavour, texture and ability to take on herbs and sauces. Mutton has a stronger flavour than lamb so can handle complex flavours easily without losing its self. Adding the basics of Rosemary and Basil is the start of amazing gravy. Whilst I like to roast the leg of mutton, you can add red wine or a beer and slowly cook it to perfection.
Leg of Mutton
Mutton is an under used meat but when cooked correctly is amazing.
Equipment
- Roasting Pan
- Thermometer (not essential)
- Chopping Board
- Sharp Knife
Ingredients
- 1 whole leg of Mutton
- 3 stalks celery chopped
- 3 large carrots chopped
- 2 large onion chopped
- salt
- pepper
- Extra Virgin olive oil
Instructions
- Remove the mutton from the fridge and bring to room temperature. Like so many meats, they are better when not transferred from cold environment to a hot one quickly. Pat dry to remove any moisture.
- Pre heat your oven to 200 Celsius
- Season the leg of Mutton well with salt and pepper and a drizzle of olive oil.
- Use a large heady duty roasting tray with high sides and handles. This makes it easier to mov the pan in and out of the oven.
- Locate the joint skin side up onto the chopped veg.
- Place the tray in the centre of your oven and roast for 20 minutes.
- After 20 minutes, reduce to 190 Celsius an continue to roast for 30 minutes per 500g.
- The temperature at the thickest part of the leg needs to reach at least 65 Celsius.
- One cooked, remove from the oven and place the leg on a clean dish and cover with foil to allow it to relax.
- The vegetables in the pan can be used as part of the gravy.
Tried this recipe?Let us know how it was!
12 comments
I was surprised by how easy it was to cook such a big piece of meat with just a handful of ingredients! The vegetables provided an aromatic base, and the olive oil helped everything cook evenly.
I love how the recipe kept the focus on the mutton itself, letting its natural flavors shine. This is one of the simplest yet most satisfying recipes I’ve tried on this site.
The carrots and celery absorbed the meat’s juices, giving them a deep flavor. A sprinkle of salt and pepper enhanced the overall taste, without overpowering the mutton’s gamey character.
he leg of mutton came out juicy and full of flavor. I did add some fresh rosemary and garlic for an extra kick, but it’s great as is. Definitely a dish I’ll cook again.
The combination of carrots, celery, and onions created a wonderful base for the leg of mutton to cook in. The olive oil added a silky texture to the dish, keeping everything moist.
Never realise how easy this was to do. Now every weekend is a roast weekend.
For such a minimal ingredient list, the results were fantastic! The leg of mutton, roasted with olive oil, salt, and pepper, had so much flavor.
A big hit at our family dinner
I followed the instrcuctions but then deviated and slow cooked the mutton for 4 hours in my slow cooker. Totally perfect.
I basted the mutton throughout the cooking process, which helped keep it juicy. It’s a rustic meal, perfect for a cold evening.
Cooking a leg of mutton with simple ingredients like carrots, celery, onions, and olive oil brings out the natural richness of the meat. The mutton was fall-off-the-bone tender.
Cooking a whole leg of mutton might seem intimidating, but this recipe made it simple.