Non-stunned Halal
Mature grass-fed UK sheep
Temperature-controlled Woolcool packaging
This Certified Halal British mutton leg comes boned out and ready to cook — the meat of a whole leg, no bone to carve around. Every animal is slaughtered by the non-stunned method, Antibiotic-free and Growth hormone-free. It's sold as steaks, dice, chunks, strips and mince, not as a single joint.
Boned Out: Fat-On or Fat-Off
Ingredients are 100% British bone-out mutton leg, produced in the UK, with the leg bone removed before packing. Pick Fat-On for a thicker fat cap or Fat-Off for a leaner trim — both come from the same boned leg.
Cuts, Trim and Pack Sizes
Order it as 225-250g or 450-500g steaks, a 1cm Galbi-style steak, diced at 10-15g, 25-30g or 50-60g, in 160-180g chunks, 20-30g or 50-60g strips, or mince — each style Fat-On or Fat-Off, packed from 500g up to 4kg.
Is This the Same as a Bone-In Whole Leg?
It starts life as the same whole leg, but the bone comes out before it reaches you — no bone-in whole leg here, only boned-out meat cut into styles such as 225-250g steaks or 50-60g dice, sliced or minced rather than carved off a joint.
Common Questions
There's no bone — what should I do before cooking?
Defrost it fully first, allowing around 12 hours in the fridge, and it's ready straight from wrapper to pan since there's no bone or carcass to work around.
Can I still make yakhni without the bone?
Yes — diced or chunked pieces from this boned-out leg still make a good yakhni base, just lighter than a bone-in stock.
This boneless mutton leg comes in 500g, 1kg, 2kg or 4kg packs, so choose based on the steaks, dice portions or mince you actually need rather than a fixed weight per person.
A 500g or 1kg pack suits a smaller meal, while 2kg or 4kg covers a larger gathering or a big pot of yakhni.
Defrost it fully before cooking, allowing around 12 hours in the fridge for the best result.
Once thawed, keep it refrigerated, use it within a day or two, and avoid refreezing meat that's already been defrosted.
Typical values per 100 g (raw):
| Energy | 811 kJ / 194 kcal (converted at 4.184 kJ per kcal) |
|---|---|
| Protein | 19.6 g |
| Fat | 12.9 g |
Basis: untrimmed bone-in mutton leg, as a roasting piece - "Mutton, roasting piece, with bone, leg, untrimmed, raw" (recipe-calculated from analysed components, not directly analysed). Reference: Australian Food Composition Database, Release 3.0, Food Standards Australia New Zealand (FSANZ), Public Food Key F006001. Based on Australian data.
The diced and chunked cuts work well in a mutton yakhni, the spiced clear broth simmered low and slow.
Steaks suit a simple karahi-style pan-fry, while the mince goes into seekh kebabs or a spiced keema.
Grilled steaks: pan-sear or grill the 225-250g or 450-500g steaks over high heat, then rest a few minutes before slicing.
Slow-cooked dice: brown the 25-30g diced mutton and simmer low and slow in a spiced gravy until tender.
Skewers from strips: thread the 20-30g strips with a light marinade and cook over direct heat for a quick char.
Does this leg come with any bones or carcass?
No — it's sold fully boned out, so there's no bone or carcass included, just leg meat cut to the style you choose.
What should I do with it before cooking?
Defrost it fully first, allowing around 12 hours in the fridge, and it's ready to season and cook straight away.
Can I still make a rich stock or yakhni without bones?
Yes — simmer diced or chunked pieces from this boned-out leg for a good yakhni base, though it's lighter than a stock made with bone-in mutton.
How do I know it's been boned out properly?
It arrives as clean, trimmed leg meat with no bone fragments, cut into whichever steaks, dice, chunks, strips or mince you ordered.