Wagyu Leg of Mutton Joint

£18.00£39.00

The Leg of Mutton joint or LMC is a cut from the shoulder. When trimmed and tied it bears resemblance to a leg of lamb, hence the name. This is a delicious joint when cooked low and slow.

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FROZEN MEAT – PACKAGING, DELIVERY & STORAGE

UK mainland orders placed before 4pm will be despatched the following day, unless the order is placed after 4pm on Thursday, these orders will be despatched the following Monday. We are passionate about our Premium Fullblood Wagyu, how it is raised, finished, aged and prepared, therefore its arrival with you is extremely important to us. Products will be shipped frozen.

For Use By, see back of pack. Keep refrigerated 0°C to +5°C. Once opened use immediately. This product is frozen and not suitable for refreezing. Defrost thoroughly before use. Once defrosted keep refrigerated and eat within date mark shown.

Description

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.

Cooking Instructions

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.

Additional information

Weight N/A
Marble Score

9

Weight

500g, 850g, 1kg, 1.1kg

Nutrition

(Typical values per 100g)

Energy

(1095kJ/264kcal)

Fat

20.8g, of which saturates 7.7g

Carbohydrate

0.3g of which sugars <0.1g

Fibre

<0.1g

Protein

18.6g

Salt

0.12g

Only the highest standards for rearing the finest Full-Blood Wagyu cattle.

Wyndford Wagyu is located in a beautiful corner of Shropshire. Here we lovingly raise our Wagyu cattle in a calm and peaceful environment. Our focus on animal health and welfare has developed comfortable and social environments where our animals can freely express their natural behaviour. Grown on luscious green pastures, our cattle also have 24 hours access to starch-rich background feed. This promotes the animal to lay down additional fat cells within the muscle.

Here at Wyndford Wagyu, we specialise in Full-Blood Wagyu Beef. This is where both parents are 100% Wagyu and are traced all they way back to Japanese origin. All our animals are registered with the Australian Wagyu Association where they are DNA Parentage checked. This provides full genetic traceability and awards prized Full-Blood Status.

Full-Blood Wagyu is superior in its eating qualities to all other breeds of cattle – including F1 Wagyu beef. The intramuscular fat breaks down upon cooking producing extremely tender and flavoursome meat.

Jess and Rob on the farm
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