🌭 We have an important update about our sausages...

Sausage availability

Because we make every single sausage by hand in our shop, we have had to briefly pause production due to staff holiday. All our handcrafted sausages will be back online soon, with delivery resuming from 8th October.

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Mutton Chops

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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

No Reviews

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

dry-aged
free-range
pasture-fed
Regular price £16.75
Unit price
per
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Shipping calculated at checkout.

Why you will love our Mutton Chops...

  • Grass-fed, rich, and full of flavour
  • Best cooked hot and fast; rest well
  • Enhanced texture

Our mutton chops are cut thick from the saddle, so a T Bone chop our mutton has been dry-aged for a minimum of 14 days.

This is important for mutton, to help with tenderness an flavour. These mutton chops are a hearty, wholesome chop, cooked pink, then rested on a wooden board, they are truly special.

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