Leg of mutton from sheep bred and raised in the British Isles is cured with rosemary, juniper, black pepper, garlic, and port. It is then fermented and air-dried before being lightly smoked over smouldering beech wood. It has a robust flavour and makes a fine salad served with some wild rocket, shavings of parmesan, and a drizzle of balsamic dressing.

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The Great Taste judges said “This has a very clean mutton taste. Beautifully prepared with care and attention. Very clever. The smoke is absolutely spot on. The cure and spice are delightful. We were so happily surprised by this product.  The smoke was total perfection. It flowed so well on the palate. Pure harmony.”