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Grid Iron Meat

Yorkshire Mutton Leg Shank End on a Kamado BBQ

Rich, bold, and full of flavour, this Yorkshire mutton leg shank end is the perfect candidate for slow roasting on a Kamado BBQ. The fat renders beautifully over time, basting the meat and creating irresistibly crisp bark and melting tenderness. Ideal for a weekend gathering.

INGREDIENTS
  • 1 Yorkshire mutton leg shank end (approx. 1.75–2kg)
  • 2 tbsp Dijon mustard
  • 2 tbsp rosemary, finely chopped
  • 2 tbsp thyme leaves
  • 4 garlic cloves, minced
  • 1 tbsp sea salt
  • 1 tsp cracked black pepper
  • 2 tbsp olive oil
  • Optional: 2 tbsp cider vinegar or lemon juice (for spritzing)
METHOD

  1. Mix the mustard, rosemary, thyme, garlic, salt, pepper, and olive oil into a paste.
  2. Rub the paste all over the mutton leg, ensuring it's well coated. Cover and refrigerate for 4–24 hours.
  3. Set up your Kamado BBQ for indirect cooking at 140°C (fan-assisted equivalent). Use a drip tray under the grill.
  4. Add a small chunk of oak or fruitwood for smoke.
  5. Place the mutton on the grill and close the lid. Cook for 4.5 to 5.5 hours until the internal temperature reaches 90°C and the meat is probe-tender.
  6. Optional: Spritz with cider vinegar or lemon juice every hour for a crispier crust.
  7. Once cooked, wrap loosely in foil and rest for at least 30 minutes.

Multi-Cooker Option

For Ninja Foodi:

  1. Sear the mutton using the 'Sear/Sauté' mode.
  2. Add 150ml stock or water and pressure cook on high for 90 minutes.
  3. Finish using the 'Air Crisp' mode at 200°C for 15–20 minutes to develop the crust.

Sides:

  • Rosemary and garlic roast potatoes – crispy and golden, cooked under the joint if using a tray.
  • Braised red cabbage with apples – sweet and tart, perfect against the mutton's richness.
  • Buttered spring greens with lemon zest – adds freshness.
  • Smoked celeriac mash – earthy and smooth, lovely with the BBQ notes.
  • Pearl barley and herb salad – nutty texture with a citrus dressing.

Matches:

  • Spices: cumin, coriander, smoked paprika
  • Herbs: rosemary, thyme, mint, parsley
  • Acids: cider vinegar, lemon, pickled shallots
  • Sauces: salsa verde, minted yoghurt, Cumberland sauce
  • Grains: bulgur wheat, lentils, barley

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Yorkshire Mutton Half Leg – Shank End

£34.83

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Preparation Time: 15 minutes (plus marinating)
Cooking Time: 4.5 to 5.5 hours (Kamado) or 90 min + 20 min (multi-cooker)

Hot Tips

  • Use a water pan to regulate Kamado BBQ temperature.
  • Score the fat cap for extra texture and deeper rub penetration.
  • Rest the meat well — mutton benefits from a long rest for juiciness.
  • Save any drippings for gravy or sauces.

Pairings

Red Wine

  • Syrah/Shiraz – bold, smoky, complements the BBQ crust.
  • Rioja Reserva – aged, with earthy tones that echo the mutton's richness.
  • Malbec – great body, fruitiness balances the savoury meat.

White Wine

  • Viognier – floral and full-bodied enough to stand up to mutton.
  • Oaked Chardonnay – rich and buttery, especially with the fat.
  • Grüner Veltliner – peppery and sharp for a fresher contrast.

Beer & Cider

  • Smoked porter – amplifies BBQ flavours.
  • English dry cider – sharp and cleansing.
  • Amber ale – balance of malt and bitterness for the crust.

Non-Alcoholic

  • Smoked lapsang souchong iced tea – savoury and layered.
  • Apple shrub with soda – sweet-sour and refreshing.
  • Ginger and lemon cordial – zingy and clean.
Grid Iron Company

Grid Iron Meat is part of The Grid Iron Company Ltd.

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