Grass Fed Mutton Rump
Grass Fed Mutton Rump Grass Fed Mutton Rump Grass Fed Mutton Rump Grass Fed Mutton Rump
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Mutton

Grass Fed Mutton Rump

Our grass fed mutton rump is packed full of complex flavour. With a fat cap all the way round the top of the rump this cut is brilliant as a pan roast.

Taken from the top of the leg of mutton we take this rump and string it to ensure that the cooking is even. 

The fat on the rump renders beautifully and crisps and the meat can be cooked perfectly pink. 

Our mutton rumps are from hill yows that have finished their breeding and have spent a summer fattening on rich pastures. This with the complex flavour from the time they spend on the moorland makes for mutton that is unrivalled.

We then dry age our mutton for at leats 2 weeks in order to produce the best and most flavoursome meat. 

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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.