Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“The rolled leg of mutton very flavoursome but extremely fatty which unfortunately detracts from the quality somewhat. Understand that as the meat is from an adult animal fat content is likely to be higher than perhaps a rolled leg of lamb.”
“Cooked in slow cooker with a crushed head of garlic, two finely chopped onions, sliced carrots, one tin of plum tomatoes and a cup of lamb gravy. Was the tastiest and most tender sheep meat ever. Better than any lamb I have ever had.”
