Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“3rd occasion I cooked this and my guests each time have said how much they enjoy the slightly more intense flavour of the mutton. Have another in the freezer!”
“Excellent meat and plenty to go round 8 friends with hearty appetites.
Slow cooked for 4 hours with borlotti beans, loads of garlic, carrots and leaks to a recipe by nose to tail cook, Fergus Henderson- consistent with your own culinary philosophy!”
“Excellent! I and my lunch guests all thoroughly enjoyed the shoulder of mutton slow cooked with borlotti beans, diced unsmoked ham hock and vegetables according to a recipe by Fergus Henderson.”
“After enjoying the shoulder of hogget last year, I was keen to try the hopefully more flavoursome mutton rather than the obvious lamb shoulder.
Trimmed and dry brined for 24 hours, low and slow for 8 hours in the Kamado Joe then wrapped and rested in a cool box.
Superb. A friend asked if it was too fatty, but not a bit of it.”
“This is a great alternative to lamb. Someone in the family was pressuring me to get “lamb”, but I knew this mutton would be soft and fall off the bone after a low and slow few hours over a bain marie in the oven.”
