Mutton

Mutton used to be one of the staple foods in many houses across the country. Sheep were expensive, and their wool even more so, and you kept a Ewe long enough to give you seven or eight crops of lambs and as many fleeces and then she went for the chop. Even the male lambs were kept for their wool for a few years before going for meat.

Since the Second World War however, Mutton has acquired an undeserved reputation for being tough and fatty and very much a "second class" meat. Good mutton is anything but second class, and deserves to be eaten more.

We keep our castrated male lambs (Wethers) for two and a half years on the moorland grazing of Penhill to allow them time to grow slowly. The rough grazing up there gives the meat a very deep flavour, but also prevents the sheep getting too fat and so the meat is lean.

Our Mutton has a very dark colour and a close grain, due to the slow growth of the animals. The flavour is much stronger and more intense than lamb, and some people liken it to game. Because the wethers are two and a half years old when they go to the local abattoir, the meat is not tough, and you can even flash fry chops like you would do with lamb!

We supply several renowned local restaurants, including one with a Michelin Star, but can also supply half and full carcasses, butchered and packed, direct to customers. We can arrange shipping if necessary, or can deliver if local to Wensleydale or area.

We mainly sell the Mutton in the autumn and winter, when the meat is at it's best, but feel free to contact us at any time using the form below and we will certainly let you know when we have some Mutton available!