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.
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
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