Cull Yaw Diced Mutton

Our 100% Grass Fed Diced Cull Yaw Mutton is the perfect cut for melt in the mouth slow cooking. Our sustainably reared Grass Fed Mutton benefits from our method of hanging on the bone for two weeks, allowing the flavour to intensify and the muscles to relax through maturation. 

Like a fine bottle of wine, our mutton sheep simply get better with age. Time is the magic ingredient to produce a complexity of flavour that is simply not present in a younger animal.

We cut our Diced Grass Fed 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. 

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. 

Our mutton sheep are reared for at least 7 years, resulting in a rich and deep flavour. After their breeding cycle, they forage in ancient woodlands and rich herbal leys to add a wonderful layer of fat that enhances the taste further.