To ensure ultimate tenderness we dry age our mutton for a minimum of 14 days to tenderise and concentrate the flavor further, adding to the culinary experience.
Mutton is the meat from sheep that are over 2 years of age as opposed to lamb that is less than 1 year and hoggett that is somewhere in between. The extra age of mutton gives it a darker colour and extra fat producing a sought after characteristic flavour. As mature animals mutton sheep are at their best, producing meat with a good fat ratio and a firm texture.
All of our meat carries the Red Tractor assurance mark, the UK’s biggest farm and food standards scheme and confirms that we meet their comprehensive standards, from our farm to your fork. It covers animal welfare, food safety, traceability and environmental protection.