This joint is a fantastic introduction to the versatile properties of mutton, making for discerning slow-roasted centrepieces. We've taken a wh...
Cut from the most tender part of mutton, this perfectly butchered rack of mutton is developed in natural herby flavour, one of the many tasting ben...
Taken from mature flocks of native breed ewes, these chops boast a complex, deep flavour associated with our Yorkshire mutton and make for a fantas...
Taken from mature flocks of sheep of over two years old, this traditional mutton makes for delicious slow roasts, with the bone providing plenty of...
It is a flavorful and versatile muscle located between the shoulder blade and the neck . Braising is the best method for cooking this top blade roa...
Chuck is a thick muscle found in the neck. It is can be very flavorful and tender when slow cooked until the meat falls apart. It is wonderful to u...
Located in the front quarter and belongs to the shoulder family of the beef, it is a sustainable cut for braises, stews or slow cooking. ...
It is formed by muscle layers which alternate with fatty tissue and the rib cartilage. Brisket is a cut of meat from the breast or lower ches...
Short loin and sirloin, under the ribs. It is the most lean, tender cut of beef. It yields no fat or connective tissue. Also known as Château...
Located along the spine in the hindquarter and running from the ribs to the rump. There is less fat and connective tissue that makes it leaner and ...
