Diced Mutton – Grass-Fed, Heritage Breed, Perfect for Slow Cooking
Generous chunks of lean, flavoursome mutton, expertly butchered from heritage breed, grass-fed sheep reared in the Yorkshire Dales. A superior choice for slow-cooked dishes, whether it's a rich, spiced mutton curry, a fragrant Moroccan tagine with saffron and prunes, or a hearty stew. The natural marbling and deep, robust flavour of dry-aged mutton make it the perfect cut for dishes that benefit from long, slow cooking.

Chef Val Warner Inspires: Celebrating the Bold Flavours of Mutton
"Sadly, mutton is rarely seen in either supermarkets or butchers, except within the Muslim, Indian, and Caribbean communities, all wiser for their appreciation of it. Lamb remains the preference, and so the elderly are being ignored most unwisely. Though more fibrous in texture, mutton can be cooked to toothsome tenderness, delivering a deep and satisfying flavour that stands up beautifully to spices, alcohol, and citrus. An obscure recipe I once came across saw it prepared in a casserole with Welsh laverbread, capers, and oranges!

For those who prefer their lamb lambier, mutton is certainly a fuller-flavoured, stronger, deeper, fattier joy, and with a little more focus, it should see a long-overdue revival. Larger pieces cooked low and slow are best.

I like to cook diced mutton with dried chamomile, fig leaves, wine, and honey, or with oranges, onions, black peppercorns, and red wine - both delicious served with buttered dill rice.

Biryani, in its true form under a pastry lid, is a rare sight and a dinner party showpiece, the moment of breaking into it before your guests a theatrical delight.

In Caribbean curries, diced mutton is often used instead of goat - rich, hearty, and deeply satisfying with rice and peas and fried plantains. A winner. But be warned - don’t plan on doing anything afterwards."

⭐⭐⭐ great taste® 2024 Judges' Comments
"Fabulous mutton, this is supremely tender and has produced a rich broth despite only being cooked in water. The meat falls apart and we believe it would be fantastic in a tagine or curry. It has great flavour and we love the fact it is mutton and the animal has lived that bit longer to develop this flavour. It is a lean meat and there is the faintest suggestion of dryness in a couple of pieces, but we believe this would be entirely eradicated if cooked with other ingredients. Superb quality meat with a resounding depth of flavour.

These are generous chunks of mutton in a thin jus, with a deep, meaty aroma. On the palate the meat had a surprising youthfulness for mutton, we felt - perhaps more hogget-like. We wondered if it would stand up to the spices in a tagine. But it's certainly tender, juicy and of undoubted quality.

These are really generous pieces of mutton with masses of flavour and juice. The aroma is rich and enticing and the meat literally melted in the mouth. The juices left behind were full of flavour and left the judges just wanting to eat all of it."

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