Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“Just had a family Easter dinner with the whole shoulder of mutton as the star of the show.. Cooked low and slow as per the guideline on your website. It was fantastic, fell off the bone and flavour of the meat was a revelation. First time with mutton, but I'll be doing it again. It really was something else, Thanks”
“Had the shoulder of mutton and made lamb (well mutton) kleftiko. Outstanding piece of meet that fed six very happy people and leftovers as well. Will definitely buy again.”
“We ordered four wonderful mutton shoulder joints to slow cook for a party. Our guests loved the flavour of this succulent lamb having been removed from the bone, shredded and covered with a stock reduction.”
“Off Bone Lamb Shoulder for 6 adults.
Slow cooked in enamel lidded "Dutch Oven" with 5 or 6 whole black peppercorns, sprig of fresh Rosemary, couple of fresh Thyme sprigs, couple of bay leaves, 500 ml of Mcewans Champion beer, 500ml of lamb jelly stock, 2 chopped carrots, 1 onion quartered and 2 chopped celery stalks (veggies just thrown in raw) at 130C fan until meat tender. Rested meat while thickening stock on hob with cornflower. Simple to do, made a nice change from doing it with red wine. No real effort, delicious , so flavoursome and tender. Fed 6 adults and even the 2 Grandchildren ate it all and they are picky eaters who didn't want it at the start.”
