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Mutton Chops

5.0
Mutton Chops
Mutton Chops
Gerard King

Gerard's Suggestion

"I like mine simple, season with some Maldon sea salt a little fresh garlic and some dried or fresh oregano, before frying in a pan for a few minutes each side. Finish off in the oven until brown and the fat has rendered. Rest before enjoying! "

Mutton Chops

5.0
dry-aged
free-range
pasture-fed

Perfect to cook on the BBQ or griddle pan. Tremendous flavour!

Regular price £9.75
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Why you will love our Mutton Chops...

  • Grass-fed, rich, and full of flavour
  • Best cooked hot and fast; rest well
  • Great for pan-frying or BBQ

Our heritage breed mutton chops are cut thick from the saddle - so, a 'T' Bone chop. Our Suffolk-reared mutton can be up to seven years old, which is a lot of years grazing on our beautiful, gentle meadows. And translates to buckets of rich, robust flavour! 

Heritage breed mutton is generally darker in colour than lamb and hogget, and we always hang it for up to three weeks to tenderise the meat and intensify the flavour.  These mutton chops are a hearty, wholesome chop. They are best cooked medium/medium-rare, then rested on a wooden board. 

They make a delicious and special little meal, and work deliciously on the BBQ or fried in a hot pan. 

Gerard King

Gerard's Suggestion

"I like mine simple, season with some Maldon sea salt a little fresh garlic and some dried or fresh oregano, before frying in a pan for a few minutes each side. Finish off in the oven until brown and the fat has rendered. Rest before enjoying! "

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