Easter Mutton

Easter Mutton

Our slow grown, cull yow mutton make for a traditional Easter meal with a twist

For a bolder and more complex flavour mutton makes a wonderful alternative to lamb for your easter roast. The superb natural depth of flavour built over time and the long period over which we dry age our mutton results in an unparalleled depth of flavour. 
    7 products
    Image of Grass Fed Mutton Loin

    Grass Fed Mutton Loin

    Total: £9.80
    Grass Fed Mutton Loin
    Image of Grass Fed Mutton Rump

    Grass Fed Mutton Rump

    750g

    Total: £18.99
    Grass Fed Mutton Rump
    Image of Grass Fed Mutton Boneless Leg

    Grass Fed Mutton Boneless Leg

    Total: £24.00
    Grass Fed Mutton Boneless Leg
    Image of Grass Fed Mutton Cutlets

    Grass Fed Mutton Cutlets

    x 3-4

    Total: £7.99
    Grass Fed Mutton Cutlets
    Sold Out
    Image of Grass Fed Shoulder of Mutton
    Grass Fed Shoulder of Mutton
    Image of Grass Fed Leg of Mutton

    Grass Fed Leg of Mutton

    Total: £29.40
    Grass Fed Leg of Mutton
    Image of Grass Fed Mutton Cannon

    Grass Fed Mutton Cannon

    180g

    Total: £9.99
    Grass Fed Mutton Cannon

    Easter Mutton FAQ's

    The main difference between mutton and lamb is the age of the animal. Lamb comes from sheep that are less than a year old, making the meat milder in flavour. Mutton on the other hand comes from sheep that are older than a year (typically two or more), resulting in a richer more intense flavour and firmer texture.

    All mutton is frozen immediately after butchering to preserve its quality and reduce waste. It is delivered in sustainable wool-insulated packaging, keeping it fresh for up to 72 hours. Customers can refreeze the meat upon arrival if necessary. Delivery is tracked and available with free shipping on orders over £50.

    The secret to preserving quality of meat is to freeze as quick as possible and defrost as gently as possible.

    There are 2 good ways to do this:

    In the fridge - This is great if you can plan ahead. Steaks and smaller pieces will defrost overnight. For larger pieces of meat, this process can take a few days even.
    In cold water in the bag - The key to this is to ensure the water is cold. Warm water will damage the meat and degrade the texture. This can be a very quick way to defrost something and a steak can defrost in 30 mins. Ensure your bag is not damaged as water ingress will impact quality.