Succulent and full of rich, deep beefy flavor, the beef LMC joint (Leg of Mutton Cut) is a beautifully rolled shoulder cut that's perfect for slow roasting. As it cooks low and slow, the marbled fat melts into the meat, creating tender, juicy slices with a melt-in-your-mouth texture. Each bite is hearty, comforting, and packed with savory goodness — ideal for Sunday roasts or a warming Winter feast. Serve with roasted root veg and a glossy red wine gravy for the ultimate indulgence.

Rub your beef LMC joint with olive oil, sea salt, cracked pepper and fresh herbs like rosemary and thyme. Sear it in a hot pan until deeply browned all over, then transfer to a low oven (about 150°C/300°F). Add garlic, onions, carrots and a splash of red wine or beef stock to the roasting tray. Cover and slow-roast for 3–4 hours until the meat is fork-tender and oozing rich juices. Rest before slicing — the result is a juicy, melt-in-your-mouth roast with bold, hearty flavor and a deeply savoury aroma that fills the kitchen.

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