Our 100% grass fed mutton mince is taken from the leaner parts of the belly, neck and shoulder. We meticulously trim each cut to allow a good balance of fat to create proper character for your cooking. After a coarse grind it is ready to be used as the perfect ingredient for so many hearty dishes.
We favour spiced North African flavours with our lamb mince, turning it into merguez sausages, burgers and koftas. Or for something more classic, our mutton mince makes an exceptional shepherds pie.
Our grass fed mutton mince has an exceptional depth of flavour, in part due to the life of the sheep, grazing pasture for at least two years, but also due to our method of hanging each animal on the bone for three weeks. The hanging allows the flavours to intensify, while the muscles to relax through maturation.
We recommend 1-2 portions per 250g, depending on your recipe.
Try our recipe for Mutton Pie
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
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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
Finely dice an onion and cook down for five minutes.
Add the mutton mince to the pan and cook on a medium heat for five minutes.
To the pan add a tin of chopped tomato, a clove of garlic, a few springs of fresh thyme and a splash of miso or soy sauce.
Cook for 15 minutes and serve with buttery mash potato.