Cold Smoked Mutton


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Showing availability for delivery on Monday 18th January


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Capreolus Fine Foods says

Leg of mutton from West Country sheep is cured with rosemary, juniper, garlic, black pepper, and port. It is then air-dried before being smoked with beech wood. It makes an excellent salad served with some peppery watercress or rocket and a drizzle of balsamic dressing.


Mutton leg, salt, rosemary, garlic, juniper berries, black pepper, port Preservatives: Sodium nitrite, Sodium ascorbate 160g mutton used per 100g produc

Allergy Advice

It may contain: Sulphites, Sulphur dioxide

Meet Capreolus Fine Foods


They work closely with a number of local farmers who produce animals to the highest welfare standards. The meat is then cured using the finest herbs and spices that are freshly ground for every batch. The cured meat is slowly dried in maturing rooms until the flavours develop and the texture firms up. A few of the products are lightly smoked over beech wood which imparts a soft, almost sweet flavour to the meat; most are not smoked, leaving the flavour of the meat to speak for itself.

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