Grass Fed Mutton Loin
Grass Fed Mutton Loin Grass Fed Mutton Loin Grass Fed Mutton Loin
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Mutton

Grass Fed Mutton Loin

Elegant and beautiful, our Grass fed mutton loin is a remarkable cut. The same cut as sirloin of beef the mutton loin is as refined as a cut can be.

Perfect in size and shape to cook quickly in a pan and finish in the oven. Surrounded by rich fat on all sided that helps protect and baste the meat during cooking. Our mutton loin will make the perfect refined supper for 2.

Dry aged for at least 2 weeks our mutton loin develops a complexity that sits on top of the already remarkable flavour that comes off the hills of the Yorkshire Dales.

When served slightly pink, our mutton loin really shows off the herbal flavours that can develop from grazing untouched natural pastures and moorland.

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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.