Half Leg of Swaledale Mutton beef-other-cuts and the thickness of the

and the thickness of the cut

and suited to a variety of cooking methods and cuisines

If one can be bothered

then thicken the sauce with a little flour if desired

dill-flecked yoghurt or tzatziki

Half Leg of Swaledale Mutton beef-other-cuts and the thickness of theA Heritage Cut with Deep, Complex FlavourAn old fashioned cut once consigned to history books, the half leg of mutton is enjoying a well deserved revival. Naturally lean and robust in flavour, this cut is prized for its depth and character. Whether boiled and served with a classic white sauce enriched by the poaching liquor, or roasted and paired with a punchy green sauce laced with anchovy, the half leg of mutton delivers serious culinary