Leg of Mutton Cut is an unusual name for a joint of beef. LMC comprises of a collection of shoulder muscles and their connective tissue. It is a very lean cut which can be roasted very much like the rolled Topside.
Let's be clear it has nothing to do with mutton, but when trimmed and tied it does bear a resemblance to a leg of lamb, which is presumably how the name arose. It's an old-fashioned joint, rarely seen these days, mainly because we normally turn it into mince or stewing steak.
However, it's delicious when cooked slowly and is very economical too! Try it and tell us what you think.
The Cook's Digest Roast Leg of Mutton recipe shows you how to cook this joint whole. Or, dice and stew using this Great British Chefs' recipe for Mutton Casserole (note: this recipe does use shoulder of mutton, but you can easily use leg of mutton instead). Delicious!
Use the BBC Food's Roast Calculator to find your perfect meat cooking time based on weight and cut.
What our customers are saying ...
"The LMC joint I got from you was absolutely delicious. I slow roasted It for around 3 hours and it melted in the mouth. It’s a must for a Sunday roast!" - Katy M.
All photographs for inspiration only!
A deliciously tasty piece of meat. Slow roasted with onions, carrots, bay leaves and red wine. Just scrumptious.
The LMC joint I got from you was absolutely delicious. I slow roasted It for around 3 hours and it melted in the mouth. It’s a must for a Sunday roast!
I always buy this cut of beef and it never fails to disappoint.
Hi, we cooked this beef following Marco Pierre White’s Recipe for Pot Roasted Brisket,
It’s on you tube. (Adjusted for the weight of the meat.)
In my opinion this joint tastes better than Brisket. In fact it was wonderful.
Great cut of trad beef! Slow roast like the old days!