Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“We celebrate Wolfenoot on 23rd November. The centrepiece of the dinner should be a large piece of meat, and this year I chose a boned rolled shoulder of mutton from Swaledale. It arrived on time, carefully packaged. I roasted it for 6 hours at gas mark 2, and rested it for one, on a bed of rosemary, bay, carrot, onion and garlic. I'd also ordered a pack of lamb bones, which I roasted earlier and used to make a stock for the sauce. The Swaledale recipe resource gave me a tarragon and caper sauce, which came out bright and fresh. There were 9 of us for dinner. Most had not had mutton before, and were bowled over by how flavourful and tender it was. There were no leftovers, but I had stock and fat which has enhanced several main meals. 12/10 would order again.”
