Grass Fed Mutton

Grass Fed Mutton

Spectacular grass fed mutton fattened after a long life on the hills of the Dales

Mutton is one of the forgotten foods here in Britain. It had, at one point, developed a reputation for tough, lean strongly flavoured meat. We are determined to prove how wrong this is! 

Our grass fed mutton comes from older yows (Yorkshire speak for ewe) that have spent a long life grazing on the rough pastures and moorland of the Yorkshire Dales. Much of our delicious mutton comes from sheep that are over 6 years old.

Eating proper mutton that has spent the summer out on pasture leading a stress-free summer on diverse natural pastures is a unique flavour experience. Allowing them to slowly fatten through the summer produces tender, well marbled and flavoursome meat that really is special.

Try our wonderful grass fed mutton mince, which makes the most extraordinary shepherds pies. Alternatively, roast our leg of mutton blushing pink or slowly cook our mutton shoulder until it falls apart.
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 Mutton Leg Boned and Rolled
Grass Fed Mutton Leg Boned and Rolled
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 Chops

Grass Fed Mutton Chops

x 2-3 Chops

Total: £6.50
Grass Fed Mutton Chops
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Image of Grass Fed Shoulder of Mutton
Grass Fed Shoulder of Mutton
Sold Out
Image of Grass Fed Leg of Mutton
Grass Fed Leg of Mutton
Image of Grass Fed Mutton Mince

Grass Fed Mutton Mince

500g

Total: £8.75
Grass Fed Mutton Mince
Image of Diced Grass Fed Mutton

Diced Grass Fed Mutton

500g (Serves 3-4)

Total: £9.99
Diced Grass Fed Mutton

Grass Fed Mutton FAQ's

Mutton is the meat from older sheep that have finished their useful breeding life. Our grass fed mutton are taken from the hills where they breed before they are fattened on lush pastures for the summer.

Our mutton is dry aged for around 2 weeks. The extra fat covering and size of the sheep means they can be dry aged for an extended period of time. Sometimes we even dry age them for 3 weeks! During this time the meat tenderises and the flavour develops complexity. They also lose water weight which helps concentrate the flavours.

We always use native breed ewes for our mutton as tghye are hardier than larger continental breeds and the flavour more pronounced. We are also passionate around preserving the heritage of these native breed sheep.