The scrag end comes from the neck of our mutton sheep, as you can imagine our 100% grass fed mutton have worked hard, bouncing their heads up and down grazing pasture for over two years. This results in a cut that is laced with robust muscles and tendons. It requires some patience to get the best out of it, but boy is it worth it.
The scrag end of mutton is rich in gelatinous sinew that can be transformed fabulously by slow cooking. You will end up with the muttony equivalent of an oxtail stew, meltingly tender meat falling off the bone and into an intense gravy, full of marrow and collagen.
We hang all our grass fed mutton on the bone for three weeks. This not only intensifies the flavour of each cut, but allows the muscles to relax and begin to break down through maturation, giving you a wonderful ingredient in the kitchen to create sensational meals.
Try our recipe for Braised scrag end of mutton with tomatoes and tagliatelle
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