100% Grass Fed & Properly Free Range
Slow Grown, Speedy Delivery
Our 100% grass fed diced mutton is the perfect cut for melt in the mouth slow cooking. It benefits from our method of hanging on the bone for three weeks, allowing the flavour to intensify and the muscles to relax through maturation.
We cut our diced mutton from the shoulder, which means you get all the wonderful collagen-rich sinew and a little fat, that once cooked down will add a pleasant unctuous mouthfeel and so much flavour to your dish.
Diced mutton requires a slightly longer, slower cook, with plenty of liquid. The meat will become so meltingly delicious it will fall apart and can be eaten with a spoon - a method known as a la cuiller.
A shoulder of mutton is a real autumnal treat. Beautiful melt in the mouth meat, with such incredible depth of flavour.
We recommend 4 portions per kg.
When your meat arrives simply pop it into your freezer.
When you have chosen what you would like to eat, drop your items, still in their individual packaging into cool water and wait for 15 minutes until they are fully thawed. Once fully thawed remove the packaging and get cooking.
You can also gently thaw any items by leaving them in the fridge or at room temperature.
We farm in harmony with nature, using regenerative farming techniques to nurture our countryside. By supporting us you are helping us to sustain 25 small-scale farming families.Our Mission
We offer speedy next day delivery in our 100% recyclable packaging. There is a minimum order value of £30 for all orders. We deliver to the whole of the UK, including the Scottish Highlands and Channel Islands.Delivery Information
We have received the countries highest accolades including; BBC 4 Food & Farming Best Producer, The Telegraph's Best Butcher, The Independent's Best Meat Box, Great Taste Top 50 Best Food Products.Quality
Notes from the kitchen
Perfect for slow cooking.
Take a cast iron casserole pan and fry the diced mutton with a little ghee until lightly browned.
Add your chosen ingredients and plenty of liquid then cook for at least two hours at 150C for beautifully tender meat.
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