Leg of mutton from free range sheep bred and raised in the British Isles is cured with rosemary, juniper, garlic, black pepper, and port. It is then fermented and air-dried before being smoked over beech wood. A most wonderful, robust and unexpected flavour for this ready-to-eat soft, supple and extremely delicious sliced meat. This wins awards every year!
It makes a fine salad served with some wild rocket, shavings of Parmesan and a drizzle of balsamic dressing.
Gold with 3 Stars' - Great Taste Awards 2019