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Mutton Shoulder Boned & Rolled

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Boneless Hogget Shoulder Joint
Boneless Hogget Shoulder Joint
Gerard King

Gerard's Suggestion

"I like to sit mine on a bed of root veg (along with the bones from the joint), then add some red wine and plenty of sea salt, garlic, rosemary, oregano and thyme. Cover with foil for the first few hours of cooking and towards the end of cooking time, remove the foil and crisp up the outside."

Mutton Shoulder Boned & Rolled

No Reviews
pasture-fed
dry-aged
free-range

The perfect joint to slow cook with other strong, robust flavours. Great for Sunday lunch or a tagine supper.

£53.50
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Shipping calculated at checkout.

Why you will love our Mutton Shoulder Boned & Rolled...

  • Rich, sweet flavour from those extra years on Suffolk pasture 
  • Perfect for slow cooking, melts in your mouth
  • Boned and rolled for easy carving

Our heritage breed mutton is generally darker in colour than lamb and hogget, with a rich, robust flavour thanks to up to seven years of free-range grazing on Suffolk's meadow and pasture. This rich meat meat works really well for dishes with strong, bold flavours, especially if they are slow-cooked. Think tagines or a long, low roast on a bed of root veg.

We carefully de-bone the shoulder and tie for ease of carving.

Serves 8-10

Gerard King

Gerard's Suggestion

"I like to sit mine on a bed of root veg (along with the bones from the joint), then add some red wine and plenty of sea salt, garlic, rosemary, oregano and thyme. Cover with foil for the first few hours of cooking and towards the end of cooking time, remove the foil and crisp up the outside."

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