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Gerard's choice
Essentials

Mutton Shoulder

5.0
Mutton Shoulder
Mutton Shoulder
Gerard King

Gerard's Suggestion

"Mutton shoulder is great with North African seasoning.

Rub some Harissa and Ras al Hanout all over your shoulder and slowly cook, basting every so often, for a full tagine style feast. Or simply slow cook with big winter veg like leek, beetroot and swede. "

Mutton Shoulder

5.0
pasture-fed
dry-aged
free-range

A standout centrepiece for a family gathering; large, robust, full of flavour and easy-to-cook.

£33.00
(0 in basket)
Shipping calculated at checkout.

Why you will love our Mutton Shoulder...

  • Heritage breed and grass-fed for exceptional depth of flavour
  • Perfect for slow roasting
  • Whole shoulder serves up to 12, ideal for gatherings

Our shoulder of mutton comes from sheep that are at least 2 years old at slaughter, sometimes much older. The older the animal is at slaughter, the greater the flavour. There was a time when all we ate was hogget and mutton, before lamb was used for meat, not just for its wool. But now mutton is often overlooked which is a great pity as it's such a worthwhile, delicious meat. 

Our heritage breed mutton is generally darker in colour than lamb and hogget, with a rich, robust flavour thanks to a combination of age and those extra years grazing on the varied and diverse meadows of this corner of Suffolk. This rich meat meat works really well for dishes with strong, bold flavours, especially if they are slow-cooked. It also has a great texture for slow-cooking, as it will hold its own over a long cook, allowing any herbs or spices to penetrate right into the meat. 

Left on the bone, this shoulder joint has maximum flavour. With it's fall-apart texture, it'll work excellently for braises, pot roasts and slow oven roasts. 

We make sure the shoulder has any excess fat trimmed off and is all ready for your oven. A whole shoulder could feed up to 12.

Gerard King

Gerard's Suggestion

"Mutton shoulder is great with North African seasoning.

Rub some Harissa and Ras al Hanout all over your shoulder and slowly cook, basting every so often, for a full tagine style feast. Or simply slow cook with big winter veg like leek, beetroot and swede. "

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