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Introduction

Taken from mature flocks, these chops boast complex, deep flavour, balanced perfectly by the subtle sweetness of this delicious winter vegetable.

Method

Mutton Chops

  1. Remember to remove your chops out of the packaging, pat dry and bring to room temperature
  2. Grind the spices to a fine powder, mix with the oil then lightly coat the chops
  3. Pre heat your griddle or heavy based frying pan until it sizzles when you add a drop of oil
  4. Season the meat just prior to cooking
  5. Don't overcrowd the cooking base, a couple of medium sized chops per pan
  6. Lightly oil the the cooking utensil, using a little of the rapeseed oil
  7. Cook over high heat turning the chops only once after a rich, golden crust has formed
  8. Cook 4 to 5 minutes each side for medium rare
  9. Leave to rest in a warm place at least 5 minutes
  10. Finish by adding a large knob of butter when frying or onto the griddle pan to baste the chops

Parsnip Puree

  1. Bring the milk, garlic & butter to the boil in a wide based saucepan
  2. Add the thyme and parsnip & return to a simmer
  3. Cook for 20 minutes or until fully cooked
  4. Place the parsnip in a blender & puree adding a little cooking milk to create a smooth texture