Putting Mutton back on the menu
Because Mutton is from an older animal it has a much greater depth and complexity of flavour than lamb. It has to be hung properly, for at least 2 weeks post slaughter, and needs a long slow cook to release it's rich and sumptuous flavours- just like some cuts of beef.
From the local sheltered coombes of the chalk downlands of Wiltshire, our animals are free-range, free from hormones and growth promoters, and are grazed on natural Wiltshire grasslands with its herbs and spring water. That's how we produce the most delicious fuller flavoured Mutton. Absolutely divine in traditional casseroles or stews, or smothered in a spicy marinade for a more exotic dish.
Something new for us is Kid Goat Meat. Tasting somewhere between Lamb and Beef, here is your chance to make that Caribbean goat curry. With up to 75% of the worlds population eating goat meat maybe it's time to give it a try. Less fat than chicken and low in cholesterol too. We are starting with just Diced but if there is demand we will expand the choice.
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