Diced Grass Fed Mutton
Diced Grass Fed Mutton Diced Grass Fed Mutton
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Mutton

Diced Grass Fed Mutton

Our diced grass fed mutton is a completely different product to lamb. Diced mutton has this extraordinary rich, dark colour like the best Bordeaux wines. 

The gamey rich flavour of our mutton mean it makes extraordinary pies, stews and braises. When slowly cooked down the meat softens and the flavour deepens into this luxurious flavoursome product.

The meat is packed with collagen, nutrients and all that the goodness from their complex varied diet. 

Our mutton is from cull yows that have spent the summer grazing lush pastures after coming off the moors of the dales. We then mature our mutton for 2 weeks to further develop the amazing flavour our mutton is associated with. 

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Choose your cuts in a box from £95. Free meat in every box, free delivery.

Storage
Your meat arrives frozen and vacuum-sealed. Keep it in the freezer at -18°C or below until you need it.

Once defrosted, keep it in the fridge and cook it within 24 hours. Do not refreeze raw meat once it has defrosted.
Defrosting
Best: leave it in its vacuum pack on a plate on the bottom shelf of the fridge. Steaks and small packs take about 12 hours; joints can take 24 hours or more.

Quicker: keep it in the vacuum pack and submerge it in cold tap water, changing the water every 30 minutes. Cook it straight away once defrosted.

Never defrost meat at room temperature.
Cooking
Take steaks and joints out of the fridge 30 minutes before cooking and pat them dry. Steaks and whole joints can be served pink in the middle. Rest steaks for a few minutes and joints for 15–20 minutes before carving.

Mince, diced meat and burgers must be cooked until steaming hot all the way through, with no pink meat left.