7 Day Dry-Aged Swaledale Mutton Shoulder Bone In
Farm: Yorkshire Dales National Park, UK
Shelf Life: 6 Days
This traditional joint is delicious slow roasted, exuding the deep, almost gamey flavour of good quality mutton, with the herbal notes characteristic of the Swaledale breed. Ours is sourced from mature flocks of free range, Swaledale sheep of over two years old. Roaming the hills and fells of Yorkshire, the sheep graze naturally on wild grasses, herbs and flowers, which translates into meat with rich and characterful flavour. Cooking on the bone further enhances the flavour for a delicious alternative roasting joint.
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 of mutton. 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. This cut works well with all butter mash, roast garlic, root vegetables and of course, mint sauce. Download the recipe card below for our guide on getting the best results from this tasty cut.
|Our recipe tips for cooking your mutton shoulder bone in|