Mutton comes from older animals which have had a good couple of years grazing on pasture (and preferably wild herbs and mixed grasses). It likes a long, gentle cook. Mutton can take strong spices for a more exotic recipe (eg, mutton biryani) but also tastes delicious roasted with capers or anchovies, tapenade or a generous bunch of Mediterranean herbs. If you want a fall-off-the-bone slow roast, mutton is for you.
We regularly have mutton from Hugh Crossley at the Somerleyton Estate near Lowestoft, Alan Peck over at Erpingham and John and Alice Pawsey at Shimpling Park Farm, who all farm with the ethical and environmental standards we cherish.
We hang our mutton carcasses for approximately two weeks, sometimes more, before they are ready to sell.