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      • Ready To Cook Cull Yaw Mutton Loin Chops
      • Cull Yaw Mutton Loin Chops on a chopping board with vegetables, herbs and spices.
      • Cooked Cull Yaw Mutton Loin Chops With Peach, Onions and Thyme

      Cull Yaw Mutton Loin Chops

      A favourite for quick midweek suppers Read more

      £6.95
      • 2-3x
        -
        £6.95

      • Our Cull Yaw Mutton Loin Chops have lived 100% grass-fed and are just perfect for a quick midweek meal. Simply pan-fry them in minutes or pop them on a barbecue for that incredible smokey taste.

        This traditional cut provides you with the best of everything, with robust bone providing both structure and incredible flavour. These mutton loin chops come with a delicious layer of wonderfully buttery fat that bastes the tender meat as it cooks.

        Our Cull Yaw mutton sheep are reared for at least 7 years, resulting in a rich and deep flavour. However, it is not until they head for the rich herbal leys and ancient woodland of Devon and Cornwall that they produce that brilliant layer of fat they are famous for.

        Cull Yaw is a term commonly used in Cornwall to refer to a cull ewe, which is a sheep that is no longer suitable for breeding. These sheep have lived a longer life than the majority of mutton on the market, giving them even more flavour.

        2 chops approximately 220g

      • 100% Grass Fed Cull Yaw Mutton

      • Our cooking instructions are just a guide. Your cut of meat may vary slightly in thickness, it may be warmer or cooler when it hits the pan and your oven or hob may behave differntly to ours. Use our instructions as a guide, but deploy your senses too; look, prod, listen and smell while you cook. After all, cookery should provide us pleasure as well as nourishment.  

        Preheat the oven to 220°C/Gas Mark 7.

        Place an ovenproof dish into the oven to heat up. 

        Take a handful of garlic cloves and squash them under your knife. 

        To a cast iron pan, add a little rapeseed oil or animal fat, such as lard or dripping. Heat the fat and add the garlic cloves skins and all. Toss the garlic in the fat for a minute or so to release the flavour.

        Season the lamb chops with a good pinch of pure natural sea salt and then add the lamb chops to the pan, browning them lightly on both sides. 

        Transfer the lamb chops to the preheated dish. Remove the garlic cloves from the frying pan too, and scatter them over the chops. In the roasting dish, tuck a few sprigs of rosemary and sage so they nestle in closely to the chops. 

        Roast the chops in the oven for around 15 minutes, until the meat is cooked to your liking and the fat has crisped nicely. 

        Serve with some seasonal vegetables.

      • All Pipers Farm meat is delivered blast frozen in individually wrapped portions ready for you to pop straight into your freezer. 

        If any of your meat has thawed slightly during transit, it is completely safe to pop back into the freezer.

        You can quickly defrost lamb chops by dropping them, in their individual plastic wrapping, straight into a bowl of cool water. They will thaw in around 10-15 minutes and then will be ready to cook. Sustainable supper in a flash! 

        Once fully defrosed, remove the lamb chops from their plastic wrapper and store on a plate, keeping the chops nice and dry. The lamb chops will keep in the fridge stored this way for 4-5 days. 

        • The keystone founding principle of Pipers Farm is that we work with small scale family farmers like ourselves, who rear animals slowly on grass, rather than depending on imported feeds such as cheap grains.
          Standard Delivery (8am - 7pm, Tuesday - Friday) on orders over £75 is £3.95
          Standard Delivery (8am - 7pm, Tuesday - Friday) on orders under £75 is £5.95
          Standard Delivery Highlands & Islands (2 day service) is £14.95
        • The keystone founding principle of Pipers Farm is that we work with small scale family farmers like ourselves, who rear animals slowly on grass, rather than depending on imported feeds such as cheap grains.
          Express Delivery (8am - 12pm, Tuesday - Friday) £7.95* excludes Highlands & Islands
        • The keystone founding principle of Pipers Farm is that we work with small scale family farmers like ourselves, who rear animals slowly on grass, rather than depending on imported feeds such as cheap grains.
          All meat is delivered frozen in insulated packaging specifically designed to keep your food safe in transit
        • The keystone founding principle of Pipers Farm is that we work with small scale family farmers like ourselves, who rear animals slowly on grass, rather than depending on imported feeds such as cheap grains.
          Delivered in compostable and fully recyclable packaging

      Roast Mutton Chops with Celeriac & Plums, by Gill Meller

      This recipe celebrates the earthy richness of celeriac and the sweet and tartness of plums, all nestled alongside succulent mutton chops. It's a symphony of flavours that will make your tastebuds dance. Simply delightful.

      View recipe

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      Family Farms, Not Factory Farms

      Our farmers are the lifeblood of our business. With dirt under their fingernails, come rain or shine their commitment to producing food the right way, in harmony with nature, shines through in every mouthful of our produce. We passionately believe in supporting small-scale family farms who produce food honestly and with integrity. We work directly with over 40 regenerative family farms who share our vision of producing the finest food in harmony with nature.
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      All Pipers Farm meat is blast frozen at the perfect moment, locking in important nutrients and guaranteeing it tastes amazing. We deliver everything to your door in sustainably sourced, recyclable packaging. Our properly free range meat is carefully wrapped in a fully home compostable, 100% British sheep's wool pouch to keep it in perfect condition during delivery. Should any of your meat thaw during delivery; you can safely refreeze it and keep it frozen for up to 6 months. When you're ready to cook up a feast, you can speedily defrost most of our meat in 15 minutes (larger joints take a little longer). Simply place the items still in their individual packaging into cool water and they will carefully thaw.
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