MUTTON

"Excellent mutton used by my cookery school" - Hugh Fearnley-Whittingstall

MUTTON - A MEDIAEVAL MEAT

Until the 18 Century sheep were kept for their wool, not their lambs . Wool was the largest Industry in England. To remind him of his importance the Chancellor of the Exchequer sat on a sack made of wool, and he still does! 
So, did our forefathers eat lamb? Well only very occasionally, mostly they ate mutton - ewes or rams no longer of use for wool production. 
Prime mutton was traditionally ewes between 2 and 5 years old. It was, and is, a beautiful robust meat, firm of texture, and able to take strong and sharp flavours like capers, lemon juice and anchovies, cloves, cinnamon and all spice and onions. 


Ewes in early September 

 

 

 We only select prime mutton for our mutton boxes and we hang the carcass for 2 to 3 weeks to really improve what is already a great meat. We do two different size boxes, a large one which consists of 3 joints on the bone, mutton chops and plenty of cubed meat, and a small one with one joint on the bone and a good supply of cubed meat. Boned and rolled breast is available at no extra cost, just let us know that you want it included. Isobel has come up with some great recipes which we include with your box.

 

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