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14 Days Dry-Aged Swaledale Mutton Shoulder Bone In

Farm: Sunter, Raydale Grange, Askrigg North Yorkshire

Shelf Life: 6 Days

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Serves: 6 1 X 2Kg (4.4lb) £24.55
/ £24.55 each
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Free Range Can Be Frozen Grass Fed Native Breed Great Britain

Taken from mature flocks of Dales sheep of over a year old, this traditional mutton makes for delicious slow roasts, with the bone providing plenty of flavour, and the meat boasting rich character, having grazed on wild grasses, herbs, and flowers. This is a delicious alternative to more popular roasting joints, and a fantastic introduction to our English mutton.

The Swaledale is the sheep of the Dales. They adorn the signs for the Yorkshire Dales National Park, and can be seen themselves wandering the wild stretches between the valleys in search of foraging. Ours mature slowly, at their own pace, on the heather that grows on the tops. This gives the meat a sweet as well as robust and almost herbal flavour, with the Swaledale providing some of Yorkshire’s most renowned lamb and mutton.

Tasting Notes: Robust, Complete, Herbal

An absolutely fantastic cut, one that is slowly becoming more popular as people rediscover the qualities mutton has. Ours is sourced direct from flocks left to graze in the near wilderness of the Eastern Dales. Matured for 14 days in our dedicated dry aging room to tenderise the meat, this mutton shoulder is cut with the bone in for a joint rustic in appearance, but providing consistent flavoursome cooking.

A slow roasting and slow cooking special, and increasingly popular. Try cooking with garlic and anchovy for a sophisticated and fragrant dish, or alternatively try cooking traditionally, by boiling with aromatic vegetables and serving with simple potatoes, and caper and parsley sauce.

a knife and fork icon Our recipe tips for cooking your mutton shoulder bone in a pdf icon

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