7 Days Dry-aged Swaledale Mutton Chop
Region: Yorkshire Dales National Park, UK
Shelf Life: Min. 6 Days
Taken from mature flocks of Swaledale ewes, these chops boast a complex, deep flavour associated with our Swaledale mutton 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 tops of the moors tops and down in the valleys, eating wild herbs, heather, grasses, and flowers native to this part of North Yorkshire. 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 a minimum of 7 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.
For perfect cooking and measuring internal temperatures, we recommend a ‘Meater + Wireless Thermometer’. Available to buy here.
|Our Guide To Cook Your Mutton Chops|