Why mutton deserves a comeback

Why mutton deserves a comeback - the forgotten meat with incredible flavour

Once a staple of British kitchens, mutton has quietly fallen out of favour in recent decades. Rarely spotted on modern menus and often misunderstood, it's a meat that many people have simply never tried.

And yet, there's a growing movement among chefs, farmers and food lovers to bring mutton back to the table, not out of nostalgia, but because it's rich in flavour, deeply satisfying, and surprisingly sustainable.

So what is mutton and why does it deserve a second look? Let's dive in.

What is mutton?

Mutton is lamb that's had time to grow up, typically from a sheep over two years old. It's older than both spring lamb and hogget, and with age comes depth: more texture, more richness, and a more pronounced, earthy flavour that rewards slow cooking.

Where spring lamb is prized for its delicacy and tenderness, mutton is robust and hearty. It's the kind of meat that thrives in a long, slow braise, where its character can truly develop making it ideal for dishes like mutton curry, hearty stews, and slow-roasted shoulders.

Want to learn more about the differences between lamb, hogget and mutton? We've created a complete guide to British sheep meat to help you navigate.

Explore Farmison's full mutton collection

The case for a comeback

So why is mutton making a quiet return?

For one, the flavour is exceptional - bold, savoury and layered, it stands up to spices and slow cooking in ways that leaner cuts can't. Think of it as the difference between a light pinot noir and a well-aged shiraz.

Mutton is also a sustainable choice. By giving sheep a longer life on pasture, we reduce waste and make use of animals that would otherwise fall outside the mainstream food system. It's a more considered way to eat meat - and it supports the kind of ethical, regenerative farming that Farmison champions.

And then there's the versatility. From slow-roasted shoulder of mutton to spicy mutton recipes with Middle Eastern or Indian influences, it adapts beautifully to global flavours and seasonal ingredients.

Need inspiration? Browse our recipe bank for ideas that go far beyond the Sunday roast.

Mutton in the kitchen

If you've never cooked with mutton before, don't worry - it's more forgiving than you might think.

The secret lies in cooking it low and slow. Think braised half leg of mutton, falling apart in a red wine gravy, or a shoulder of mutton gently roasted with garlic, rosemary and root veg until meltingly tender.

Drawn to spice? Try a slow-cooked mutton curry, where the bold flavours of the meat stand up beautifully to warming spices and aromatics.

If you're new to seasonal eating, our piece on Eating with the Seasons: Mutton is a great place to start.

Where to find the best mutton

At Farmison, we believe mutton deserves the same respect as any premium cut. That's why we work with trusted British farmers, using traditional breeds that thrive on pasture and grow at a natural pace.

Our mutton is dry-aged for depth, traceable to farm, and always handled with care - so whether you're slow-roasting a leg or simmering a stew, you're starting with the best.

Try our 7-day dry-aged half mutton leg roll

Browse the full mutton range

Why not try mutton for yourself?

Mutton is more than just an old-fashioned choice - it's a bold, flavourful meat with real character. And in a time when we're all thinking more carefully about where our food comes from, it offers something honest, sustainable, and deeply satisfying.

So why not give it a go? Whether it's a slow roast, a spicy stew or a rich mutton curry, this forgotten favourite is ready for its comeback.

Explore Farmison's mutton cuts and cook something different tonight.