The LMC (Leg of Mutton Cut) is a whole joint from inside the shoulder. It is a well used muscle and is absolutely delicious due to its marbling and rich abundant flavours. Best cooked low and slow, this joint has a lovely layer of fat across the top which naturally bastes the joint throughout the cooking process. This is a great roasting joint for those looking to enjoy the splendour of a Wagyu Roast.
Remove all packaging and allow to breathe for 10 minutes. Oil and season surface of meat and sear all over in a hot frying pan, before transferring to a roasting tray and placing in the oven. 180°C, Fan 160°C, Gas 4.
Rare 20 MINS per 500g +20 MINS.
Medium 25MINS per 500g +20 MINS.
Well Done 30 MINS per 500g + 30 MINS
Remove from the oven, cover with foil and rest for 15 min before carving.