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Gerard's choice
Essentials

Mutton Cutlets

5.0
Four raw mutton cutlets on a marble surface
Four raw mutton cutlets on a marble surface
Gerard King

Gerard's Suggestion

"I like to add plenty of sea salt and a little dried oregano, or serve them with a robust Greek salad.
Like beef, resting your cutlets to let the meat relax after cooking makes a real difference."

Mutton Cutlets

5.0
slow-grown
dry-aged
heritage breed

Mutton Cutlets are full of flavour; a little more delicate than the loin chops. Perfect for eating with fingers!

£17.50
(0 in basket)
Shipping calculated at checkout.

Why you will love our Mutton Cutlets...

  • Grass-fed for full-bodied flavour
  • Hung for tenderness and rich taste
  • Perfect for pan or BBQ grilling

Our heritage breed mutton comes from lamb that is at least 2 years old at slaughter (sometimes up to 7 years). It is generally darker in colour than lamb and hogget, with a rich, robust flavour thanks to a combination of age and those extra years grazing on the varied meadow and pasture of this corner of Suffolk 

We hang our mutton for around 2-3 weeks to improve the flavour and tenderness of the meat. We cut these cutlets from the best end of neck (from the ribs nearer the head). They are then expertly trimmed and ready for the pan or BBQ. They're best cooked medium or medium-rare for a succulent, juicy finish. You'll find them full of flavour, and they'll also take a long overnight marinade in some delicious Middle-Eastern or Mediterranean herbs and spices. 

Gerard King

Gerard's Suggestion

"I like to add plenty of sea salt and a little dried oregano, or serve them with a robust Greek salad.
Like beef, resting your cutlets to let the meat relax after cooking makes a real difference."

Want to know more?

Our mutton is a true celebration of tradition and quality, sourced exclusively from local, small-scale producers who share our passion for ethical and environmentally conscious farming. Each animal is pasture-raised for several years, grazing on a natural diet of wild herbs and mixed grasses, which gives the meat its distinctive, rich flavour. We’re proud to work with exceptional farmers like Hugh Crossley at the Somerleyton Estate near Lowestoft, Alan Peck in Erpingham, and John and Alice Pawsey at Shimpling Park Farm. We take the time to hang the carcasses for around 30 days, sometimes longer, to get the best out of this wonderful meat.

What our customers say