Whole or half shoulder of 21day aged Badger Face Welsh Mountain mutton.

Reared on the same farm as our butchery these native-breed sheep have lived long, natural lives enjoying rich and varied wildflower meadow grazing on the Kent High Weald. 

This highly flavoured cut of meat is perfect for long slow braising and served to the table as a sharing centre piece. Season and place in an oven tray with wine, stock, winter vegetables and garlic. Cover and cook low and slow for as many hours as you can wait.  6 or 7 hours is ideal. Serve with a rich creamy mash and a glass of red wine or ruby red ale. 

When planning your meal choose from a small blade-bone shoulder joint (1kg, serves 2-3), a 1/2 shoulder joint (1.3kg, serves 3-4) or a large whole shoulder (2.3kg, serves 5-6).

This product is supplied ‘fresh-frozen’. After allowing our mutton to dry-age for 21 days we butcher, pack and freeze it in small batches to ensure it arrives in perfect condition. After unpacking it can be returned straight to the freezer, or placed in the fridge and allowed to defrost thoroughly before cooking. Once defrosted it should be treated as fresh and cooked within 5 days. Any meal made with our frozen mutton is perfectly safe to freeze.

£17.80/kg