Description
Succulent and full of rich, deep beefy flavour, 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.
The animals graze our fields from May to November. In winter, they are housed to protect the land, and are fed clamp silage (cut grass stored under cover and allowed to ferment), harvested on the farm in early summer.
Top Nutritional Benefits of Eating Maesllyn Beef
High-Quality Protein – Builds and repairs muscle, supports body function.
Rich in Iron – Prevents iron-deficiency anemia (especially heme iron, which is well absorbed).
Excellent Source of Vitamin B12 – Essential for brain health and red blood cell formation.
Packed with Zinc – Boosts immune function and supports growth.
Contains Creatine and Carnosine – Supports muscle energy and endurance.
Nutrient-Dense – Provides key B vitamins, selenium, and phosphorus for energy and overall health.
Grass-Fed Beef Benefits – Higher in omega-3s and CLA, which may support heart and metabolic health.
Cooking Instructions
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 flavour and a deeply savoury aroma that fills the kitchen.
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