LEG OF MUTTON, bone-in from 2-3 year old pasture raised heritage breed sheep — only available here!
Leg of Mutton Bone-in Dorset Horn or Tunis
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We are so excited! Nowhere else can you find pasture raised heritage breed Mutton raised in the United States!
100% Heritage Breeds raised on pasture and 100% antibiotic free
Raised by Ben and Grace Machin of Tamarack Sheep Farm in Vermont
Mutton is beautifully marbled, mellow, and subdued, yet succulent with a full, round finish — even those who don't tend towards the flavor of lamb find this mutton to be exceptional. The fat is absolutely edible, like a great lardo from Italy, and the meat reminds us of a great marbled steak.
A sheep in its first year is classified as lamb and its meat is also called lamb. In its second year the meat is called hogget, and when the sheep is older than two years, the meat is called mutton. Access to mutton is extremely rare!
Leg of mutton can be prepared simply, just like lamb: We recommend covering the roast thoroughly in salt, pepper, olive oil, and rosemary sprigs. For a perfect medium rare, roast it in a 400 degree oven until the internal temperature reaches 140 degrees, and then let it rest for a few minutes, as the roast will continue to cook after leaving the oven.
Our mutton comes from ancient breeds, the Tunis and Dorset Horn, and is raised in Vermont at Tamarack Farm exclusively for Heritage Foods.
When heritage breeds are the ingredient, we love adding age to change the flavor – whether it be cured meat, dry aged steak, or whole lamb spending an extra year (or two!) on pasture. We hope you love mutton as much as we do!
Tunis and Dorset Horn Breeds of Sheep:
Tunis: Earthy with notes of buttermilk. Originally from Tunisia, the breed was brought to the U.S. as a gift to George Washington and raised by the first three Presidents. This is the same sheep as was written about in the Bible, but the modern version has a less fatty tail.
Dorset Horn: Light with a clean, floral finish. A breed of sheep that spread over Dorset, Somerset, Devon, and most of Wales, in the 1750s this is the breed the English with a fine palate would eat for Christmas! Very few farmers still raise this endangered breed.