Cull Yaw Mutton Shank
The ultimate slow cooking cut Read more
Our 100% grass-fed Cull Yaw Mutton Shanks are made for low and slow cooking, releasing an incredible mouthwatering flavour.
The meltingly tender meat that falls from the bone and rich, sumptuous bone marrow, makes an incredible addition to your sauce.
Our Cull Yaw Mutton Shanks are hugely rich in Omega 3 and 6, as well as packed full of other vital vitamins and minerals including zinc, selenium and collagen.
We hang our Cull Yaw Mutton on the bone for 2 weeks, which intensifies the flavour and results in beautifully textured meat.
We believe that food should be produced in harmony with nature and there isn’t a better example of this than with our super sustainable Cull Yaw Mutton sheep.
Our Cull Yaw mutton sheep live 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 most other mutton on the market, giving them even more flavour.
Approximately 400g per shank.
100% Grass Fed Cull Yaw Mutton
Our cooking instructions are just a guide. Your cut of meat may vary slightly in shape or thickness, it may be warmer or cooler when it hits the pan or oven 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 your oven to 220C/Gas 7.
Put the lamb shanks in a roasting tray, then rub all over with Organic British rapeseed oil, pure sea salt and freshly ground black pepper. Place the shanks into the oven and roast for 20 minutes.
As they’re browning, peel and finely chop two onions, peel and finely slice about 5 cloves of garlic.
Find a casserole pan that will fit the shanks quite snugly and place it over a medium heat. To the pan add a good drizzle of rapeseed oil, or you could use beef dripping. Add in the onions, garlic, a few bay leaves and a few sprigs of rosemary. Leave to sweat for about 10 minutes.
Remove the shanks from the oven and turn the temperature down to 140°C/275°F/Gas 1.
Add the shanks to the casserole pan along with a tin of tomatoes and a pouch of pure stock.
Stir everything together, cover and put in the oven to stew for 2 hours 30 minutes to 3 hours, or until the meat is falling off the bone and the sauce is thick, topping up with water or stock as you go.
Standard Delivery (8am - 7pm, Tuesday - Friday) on orders under £75 is £5.95
Standard Delivery Highlands & Islands (2 day service) is £14.95
Slow Cooked Mutton Shanks in Red Wine with Bashed Swede, by Gill Meller
The rich, slow-cooked mutton shanks are paired wonderfully with the gentle sweetness of the bashed swede, with heavenly flavours in every mouthful.
Two Fields Olive Oil 1x
Made using a small scale, regenerative approach, in harmony with nature.£16.50