Mutton (Cull Ewe)

Mutton or Cull Ewe is having something of a renaissance amongst the country's top chefs.

When breeding ewes have problems, or become too old to be commercially viable they are often discarded at a livestock market. Instead of doing this we group them and fatten them with the finishing sheep. They spend their retirement eating the lushest grass, and enjoying the Oxfordshire countryside whilst putting on a fantastic layer of fat.

We hang the mutton as long as possible, giving a meat with an intense flavour but still good texture.

Mutton is a really great meat for slow cooking, currys and stews.



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