Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“Brilliant. We cooked it in oven for 7 hours at very low temperature and was flavoursome, tender and succulent. Recipe taken from delicious magazine suggested cooking for less time but would recommend longer time in oven..loads for 6 of us at dinner as well as enough meat to make mutton curry. Excellent”
“We cooked and ate half for one meal. I cooked it for 5 hours. It was tasty but still a little chewy so I will cook the other half for longer.
Perhaps you could include recipes with your meat. Some firms do that.
On the whole, very satisfied with the mutton. We have never eaten it before.”
Hi Philip,
Thanks for taking the time to leave a review. 5 hours cooking time does seem sufficient cooking time, however there's a few unknown variables of course - we always think temperature is the most reliable measure. We do include recipes for many products over on our journal (we're adding new recipes frequently) - please follow this link to a recipe for Mutton Shoulder -
https://journal.swaledale.co.uk/recipes/mutton-with-bitter-herbs-and-honey/
Thanks again and best regards,
Jorge
