A special cut that is hard to find. Our mutton is the meat from our sheep that are over 2 years of age, which gives it a darker colour with a good fat ratio and a firm texture. The meat contains cuts from the leg and lean shoulder. Our mutton is dry aged for a minimum of 14 days to tenderise and concentrate the flavor further, to add to the culinary experience. Perfect for slow-cooked curries, casseroles, tangines, pies and stews.
The absolute Welsh favourite for making cawl, a national dish of Wales dating back to the 14th century!