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

Serving Suggestion

Place the chops on a warm serving plate, spoon a little parsnip puree around
  • 4 x 100 g mutton chops
  • 10 x juniper berries
  • 8 x black peppercorns
  • 2 x cloves
  • Pinch cinnamon
  • Pinch ground nutmeg
  • Pinch ground ginger
  • 20 ml rapeseed oil
  • 50 g x unsalted butter
  • 200 g x diced parsnip
  • 1 x clove garlic crushed
  • 2 x sprigs thyme leaves picked
  • 150 ml milk

Cooking Instructions

Mutton Chops 


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

Parsnip Puree


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


Please Note: Whilst all our recipes are developed, tried and tested by our Executive Chef, variances in native and rare breed animals can differ immensely, therefore cooking times are a guide only. Please ensure all products are cooked through and hot before serving.