Mutton Burgers with Rosemary and Garlic

A different take on the Lamb burger with a tasty hit of Rosemary and Garlic.

This recipe has kindly been provided by chef Tom Welch of Wild Garlic


2 garlic cloves, chopped

4 tsp finely chopped rosemary needles 

1kg lean mutton mince 

ciabatta rolls or French bread 

mayonnaise 3 red onions, sliced and tossed with 1 tbsp each balsamic vinegar and olive oil 

sliced tomatoes 

good handful rocket


1.Crush the garlic, rosemary, 1 tsp salt and ½ -1 tsp pepper with a pestle and mortar to make a paste. Add to the mutton and mix in well with your hands. Don’t overwork the meat or you will toughen it.

2.Divide the mixture into 8, then shape into round burgers. If eating now, heat a barbecue or grill and cook for about 8-10 mins, turning frequently, until cooked to your liking. Split the rolls or bread, toast lightly on one side, spread with mayo, then add the burgers and the balsamic onions, tomatoes and rocket.

Mutton Diced

Cut from the shoulder, these lean pieces of meat are ready to cook in stews, casseroles and curries. This item is sold in 500g packs.

Soil Association
2015 Taste of the West Award
Food and Drink Devon
Great Taste

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The Well Hung Meat Company

Ellacott, Bratton Clovelly,
Okehampton, Devon, EX20 4LB
Tel: 01364 643 087

Registered in England No. 06882730
©Well Hung Meat Company 2018

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