14 Days Dry-aged Swaledale Mutton Chop

Region: Yorkshire Dales National Park, UK

Shelf Life: Min. 6 Days

Buying Options
Serves: 2 4 X 100g (3.5oz) £5.45
/ £1.36 each
Serves: 4 8 X 100g (3.5oz) £10.90
/ £1.36 each
Free Range Can Be Frozen Grass Fed Suitable for BBQ Great Britain Native Breed
Taken from mature flocks, these chops boast complex, deep flavour and make for a fantastic alternative to more conventional lamb chops. The succulence and character of this meat owes to the rich diet our flocks enjoy on the valley tops eating wild herbs, heather, grasses, and flowers native to the Dales. A must for both the meat connoisseur, and those looking for an easy mid-week meal.

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

Taken from the rack of a sheep in its prime, this mutton is premium meat and a Yorkshire speciality that can be hard to get hold of, especially of this quality. It boasts darker, and more well developed meat in comparison to lamb, with complex and deep flavour that has sadly become forgotten. Matured for 14 days in our dedicated dry aging room, this is a British delicacy, once again returning to the national menu.
A real treat, returning to specials boards across Britain as chef rediscover the charm and character of mutton. Cook over hot coals, wood, or the griddle and be sure to serve pink, though with a rich char colour on the fat, and serve with melted onions, anchovies, and green sauce made from chopped mint, parsley, and garlic.
a knife and fork icon Our recipe tips for cooking your mutton chop a pdf icon