Mutton

Welcome to Alternative Meats - Deliciously Different

Mutton

Mutton

Until recently, there were no industry-wide standards for meat sold as mutton. New guidelines drawn up by Mutton Renaissance aim to ensure that mutton is consistently of the quality expected by chefs and home-cooks. The standards specify that sheep must be over two years old, and that animals must have a forage-based diet (for example, grass, heather and root crops).


We're sourcing our Mutton in Yorkshire currently.


5 Item(s)

per page

  • Hogget Shoulder on the Bone Min. 3.5kg

    Try pot-roasting with root veggies around it .... or a slow roast speared with rosemary and garlic cloves ...the flavour is subtle, and the aroma of the hogget joint cooking fills you with nostalgia! Learn More
    £45.00

  • Hogget Leg on the Bone Min. 1.8kg

    A perfect slow roast ...this is one of the classic ways to cook hogget, the gentle poaching enables the meat to reach optimum tenderness. This used to be Britain's no. 1 meat - and some say still should be!! Learn More
    £30.00

    Out of stock

  • Hogget Diced Min. 500g

    Perfect for a hearty mid-week supper ....delicious in a hot-pot or casserole. Learn More
    £7.50

    Out of stock

  • Hogget Barnsley Chops Min. 500g

    There are two deliciously tender Hogget Barnsley Chops in each pack - this lovely cut bears a Northern name (the clue is in the name, Barnsley which is in Yorkshire is in the North of England). Though a Barnsley chop is also known as a saddle chop, the name has stuck from its northern roots and become the definitive name for what is essentially a double loin lamb chop.Sometimes referred to as a saddle chop, as it is cut across the saddle, a Barnsley chop is taken from right across the loin, hence producing a double-sided chop. Some say it requires a longer cooking time than an ordinary lamb chop, but, like the latter, the overall cooking time is short, and the chop must also be rested once cooked to soften the meat.Delicious with mint gravy or Cumberland Sauce. Learn More
    £9.50

  • Hogget - French Trimmed Rack Min. 500g+

    Such a special dish !! You can produce the most amazing centrepieces using this cut of hogget or lamb ... Often known as either a Guard of Honour or a Crown Roast. The latter is comprised of two or three racks joined together in circle, whereas the Guard of Honour is created by leaning two racks together and interleaving the cleaned, white rib bones to represent soldiers swords forming an arch.They take a very short time to cook, being made from what is known as the "best end" or loin of the hogget or lamb, and are very tender. Learn More
    £12.00

5 Item(s)

per page