Mutton Cutlets


Dry aged ~ Griddle ~ Grass fed.

Mutton Cutlets are so delicious, full of flavour, a little sweeter than the chops. Mutton cutlets are best cooked hot and fast, but do remember to sear the fat as well. Then rest well (the cutlets not you)

We hang our mutton for a couple of weeks to improve the flavour and tenderness of the meat. It is still imperative to rest after cooking.

Mutton Cutlets are also great in a Lancashire hot pot, or an Irish stew.