Gold Medal Winning Leg of Blackface Mutton


  • 1 leg joint of Blackface Mutton.
  • 2 onions.
  • 2 sticks celery.
  • 1 whole bulb of garlic.
  • 1 bayleaf.
  • 10-15 dried juniper berries.
  • 1tbs whole peppercorns.
  • 4 sprigs of fresh rosemary.
  • 3 cups of beef or lamb stock.
  • 2 cups of red wine.
  • 1 cup of orange juice
  • Salt
  • Pepper
  • Flour


  1. Cover leg of mutton in seasoned flour and then sear in a hot pan.
  2. Place in a deep casserole dish with 2 onions, 2 sticks celery, 1 whole bulb of garlic, 1 bayleaf, 10-15 dried juniper berries, 1tbs whole peppercorns, 4 sprigs of fresh rosemary.
  3. Cover with 3 cups of beef or lamb stock, 2 cups of red wine, 1 cup of orange juice (this sweetens and tenderises the meat).
  4. Cover and cook at 180C for 5 hours, turning after 2 hours, ensuring that you keep the liquid gently simmering.

This is the recipe that won us the Gold Award for best Seasonal Food Product in Britain. Oliver Webb, the in-house chef at Sainsbury’s headquarters, prepared a leg of Blackface Mutton in this way to sway the judges in their final taste-off to decide the winner from the ten finalists. Three cheers to Olly!