Slow roasted, herb crusted leg of mutton. This is a wonderful dinner to make for a dinner party or a Saturday or Sunday lunch. The mutton is slow roasted for 4 and 1/2 hours in an oven so it literally just falls off the bone.

Mutton ready for the oven

The mutton is meltingly tender and the gravy which it makes with the juices and vegetables and red wine is just something else, if I could bottle it up and sell it, why I think I would be a very wealthy blogger indeed.

Slow roasted herb crusted leg of mutton

This past week has been a very busy week for me, it was just one of those weeks, ridiculously busy with my day job and then trying to find the right work/blog balance can be a bit of a thing, it doesn’t help that I also had a very busy weekend. Still, I am back today and I hope to be able to bring you a few more blogs this week, I really do need to deliver at least 3 blogs a week, so that is what I will strive for in future, I can’t promise anything, but, I will at least try.

Slow roasted mutton with veg

In other exciting news, my wonderful sister who lives in Zambia gave birth to two healthy twins boys a week ago, and she was lucky enough to have my mother who lives in Australia arrive the day after she gave birth. She has been very fortunate to spend time with our mother as well as other family members, if the planets had aligned differently, then I guess I too would have been in Zambia, still, I will get to see them soon no doubt when they are slightly bigger and not just lying there in their cots. All I can do is wish her all the best for the next few years as they get older and start running around and being naughty two year olds.

Slow roasted leg of mutton

As I know this is a dish that my sister would love, and especially as she is now catering for a family of six, this would definitely feed that entire family, I am dedicating this post to my sister Carrie-Anne. Well done on bringing two more family members into our family and I hope they bring you every joy in the future.

Mutton with vegetables

The mutton is best served with roast or mash potatoes, and some green beans and a slice of lemon. No need to make a load of sides as this dish speaks for itself really and is all about the mutton and not the sides, so don’t go to trouble to make a lot of sides as it is not worth it, feel free to switch out the beans for carrots or something else. This mutton recipe is adapted from Ginger Pig cook book.





Slow roasted, herb crusted leg of mutton

You can buy mutton at your butcher or a local farmers market. There are a lot of online sites which offer mutton for sale at very reasonable prices. The key here is to ensure that the mutton is slow cooked as this will ensure it is just a tender as lamb. Basically good meat cannot be rushed, so the flavours of all the vegetables, a whole bottle of red wine ensure that the left of mutton is the perfect meal for a Sunday lunch or even a dinner party.

  • Prep Time: 30 minutes
  • Cook Time: 5 hours
  • Total Time: 5 hours 30 minutes
  • Yield: 6 people 1x


The Leg of Mutton:

  • 1 2kg leg of mutton
  • 1 whole red onion peeled and cut into quarters
  • 2 carrots peeled and cut into 3cm pieces
  • 1 lemon cut into quarters
  • 2 celery sticks chopped into 3cm pieces
  • 2 parsnips peeled and cut into 3cm pieces
  • 1 head Garlic
  • 1 sprig sage
  • 1 sprig thyme
  • 1 sprig rosemary
  • sea salt
  • freshly ground black pepper
  • 1 750ml red wine

For the crust:

  • 2 tbsp Olive oil
  • 1 tbsp german mustard Dijon works fine too
  • 100 grams panko breadcrumbs normal breadcrumbs will work fine too
  • 1 bunch parsley
  • 1 zest of 1 lemon


  • 200 grams green beans trimmed top and bottom
  • 10 potatoes peeled and halved
  • 2 tbsp Olive oil



    1. Preheat the oven to 150 degrees and put all the vegetables in a large roasting tin or casserole dish.
    2. Break up the head of garlic and scatter the individual cloves all over the pan, scatter the herbs all around and season everything well.
    3. Place the leg of mutton on top of everything and pour the red wine over the top. Cover with foil, sealing it tightly around the edges. Place in the oven and roast for 4 and 1/2 hours.
    4. Whilst it is roasting add the breadcrumbs to a food processor along with the parsley, 2 cloves of garlic, salt and pepper, olive oil and blitz to combine. Set aside until you are ready to use it.
    5. After 4 and 1/2 hours, remove the mutton from the oven, brush the german mustard over the top of the mutton and carefully add the breadcrumb mixture to the top until nice and coated, as in the picture above.
    6. Return the mutton to the oven and bake for a further 30 minutes until a nice golden brown on top and the breadcrumb mixture is cooked through.

    Side dishes

    1. To prepare your potatoes, peel them and halve them (possibly quarter depending on the size), par boil them for 10 minutes until just beginning to soften. Remove from the water and set aside on a wire rack until you are ready to roast them.
    2. For the green beans, simply top and tail them and then steam them for 10 minutes until just al dente. When ready, remove from the heat, add a knob of butter, and stir until melted, season with salt and pepper and add to the plate.
    3. When you remove the mutton from the oven to put the breadcrumbs on, add the potatoes in a separate roasting tray, coat in olive oil or goose fat if you are feeling decadent, roast for 30 minutes or until you remove the mutton from the oven.
    4. When you are satisfied that the mutton is cooked and the crumbs are a good colour, remove from the oven and cover loosely with tinfoil and set aside to rest. Turn up the oven heat to 200 degrees, turn the potatoes and return to the oven for 20 minutes to finish them off.
    5. Once everything is ready, move the mutton to a carving tray or board and carve. Remove some stock from underneath the mutton and reduce on the stove with some water to make a nice gravy.
    6. Serve and enjoy.


    So there you have it, my slow roasted leg of mutton. A perfect treat for a birthday lunch or to be honest for any time of the year. The mutton lasts well in the freezer, so any you don’t eat simply freeze. There probably won’t be much left to be honest. I used the left over in a pasta dish with a tin of tomatoes and some garlic and it made into a wonderful dinner for two.

    See you soon.