Smoked Mutton Slices

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.