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      A ready to cook raw, grass fed, leg of Cull Yaw Mutton.
      A raw, grass fed, leg of Cull Yaw Mutton with rosemary.
      A meal of cooked, grass fed, cull yaw leg of mutton with a baked potato, roasted garlic, and parsley sauce.

      Cull Yaw Leg of Mutton

      A stunning centrepiece that's full of character

      From £21.95
      Pick your size
      • Serves 4
        1kg (Half Fillet End)
        £28.55
      • Serves 4
        1.5kg (Half Shank End)
        £21.95

      Why we love this

      • Expertly Butchered
      • British Farms
      • Grass Fed & Finished

      Meet Our Farmers

      Mutton leg joint delivered on chosen date, well packed and in perfect condition. Enough for four for main course at dinner. Made stew with leftovers next day- delicious..

      Peter

      Edenmoor Quality

      • 100% Recyclable Packaging

        Packed in fully recyclable packaging to reduce waste

      • Sustainably Farmed

        Carefully selected products and sustainably farmed meat

      • Tracked & Next Day Delivery

        Delivered on the day of your choice

      • Our 100% Grass Fed Cull Yaw Mutton Leg is hung on the bone for two weeks to create the most incredible texture and flavour to the meat. We've kept our grass fed mutton leg on the bone to create maximum flavour from the rich bone marrow created from an animal that has had a proper life. For the whole leg, you'll find the shank included. 

        Our Cull Yaw Leg of Mutton is one of those show-stopping joints that not only tastes amazing but looks sensational on the table too. A real family favourite. 

        There is no doubt a good grass fed leg of mutton makes a fabulous roast. There are two classic approaches to this cut, either roast it fast and serve it pink, or cook it slowly and serve it falling off the bone. 

        If you would like a half leg of grass fed cull yaw mutton you can choose from the shank end or fillet end.

        Cull Yaw is a term commonly used in Cornwall to refer to a cull ewe, which is a sheep that is no longer suitable for breeding. 

        Our mutton sheep are reared for at least 7 years, resulting in a rich and deep flavour. After their breeding cycle, they forage in ancient woodlands and rich herbal leys to add a wonderful layer of fat that enhances the taste further. 

      • Grass Fed Mutton

      • Preheat the oven to 180C. Place the mutton leg on a wire rack in a roasting dish.

        The Leg of Mutton cooking time is approximately 30 minutes per kg.

        For best results use a meat thermometer. Place the tip in the thickest part of the joint (not next to the bone), and the dial facing out of the oven. The target temperature is 55C. Leave to rest for 20 minutes.

      • All of our meat is delivered frozen ready to pop straight into your freezer, once defrosted these can be kept in the fridge for up to 3 days.

      • Mainland UK

        • FREE - On orders over £150
        • £5.95 - Standard Next-Day & Named Day
        • £9.95 - Pre-12pm Next-Day & Named Day
        • £9.95 - Saturday Delivery

        Deliveries are made Tues-Sat, between 8am to 7pm.

        Highlands & Islands

        • £15.95 - Two Day Service

        Deliveries are made Weds-Fri, between 8am to 7pm.

        Delivery Information
        All meat is delivered frozen in insulated packaging specifically designed to keep your food safe in transit. Delivered in compostable and fully recyclable packaging.

        Next-day cut off time is typically 12 noon.

      Thoughtfully delivered to your door

      FAQs

      Your questions answered, all in one place.

      View All

      • Sheep older than lamb or hogget, usually two years plus. The extra time on pasture builds deeper, more complex flavour and firmer, better-marbled meat than younger lamb.

      • A traditional Cornish term for a cull ewe: a female sheep that has finished her breeding cycle. Ours are then finished on ancient woodland and herbal leys, which lays down the layer of fat that gives the leg its character.

      • The bone marrow adds a whole extra layer of flavour and richness as the leg roasts, and the joint carves beautifully at the table. It also includes the shank on a full leg, which is prized for its own texture.

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