GRID IRON MEAT / THE BUTCHERY
Yorkshire Mutton - Slow Cooking & Diced
Explore the cuts below and find the one that suits the way you cook.
Explore the cuts below and find the one that suits the way you cook.
Discover our Yorkshire mutton for slow cooking, including diced mutton, meaty shanks and traditional breast cuts. Sourced from mature sheep, mutton has a rich, deeply savoury flavour that makes it particularly well suited to slow-cooked stews, curries, casseroles and braised dishes.
Whether you’re preparing a traditional British mutton stew, an aromatic curry or a slowly braised joint, these cuts reward patient cooking. Gentle heat and time help soften the connective tissue in the meat, producing tender results and richly flavoured cooking juices.
Diced Yorkshire Mutton
Our diced mutton is ideal for casseroles, stews, curries and tagines. The pieces develop a satisfying texture and absorb the flavours of herbs, spices and cooking liquids during a long, gentle cook. It's a versatile choice for everything from a traditional mutton hotpot to a richly spiced Rogan Josh.
Yorkshire Mutton Shanks
Mutton shanks come from the lower leg and contain connective tissue that softens during slow braising. Cooked gently with stock, wine, vegetables and herbs, they become tender and produce a rich, full-bodied sauce. They're particularly good for individual slow-cooked portions.
Yorkshire Mutton Breast
Mutton breast is a traditional, richly flavoured cut with layers of fat and connective tissue. It benefits from long, gentle cooking and can be braised, slowly roasted or used in hearty dishes where its natural richness adds depth.
Mutton is particularly rewarding when cooked at a low temperature over several hours. Browning the meat before adding liquid develops flavour, while gentle simmering or covered oven cooking helps tougher cuts gradually become tender.
For diced mutton, allow approximately 2–3 hours of gentle cooking as a starting point, checking the meat regularly. Larger shanks and breast cuts may need longer, depending on their size and the cooking method. The meat is ready when it yields easily to a fork.
Rosemary, thyme, garlic, onions and root vegetables work beautifully with mutton's distinctive flavour. For curries and tagines, try warming spices such as cumin, coriander, cinnamon and ginger.
Looking for cooking inspiration? Explore our recipes for Yorkshire Mutton Rogan Josh, Moroccan Mutton Tagine and Braised Mutton Shanks with Garlic, Rosemary and Red Wine.
Explore our Yorkshire diced mutton, shanks and breast cuts and discover why mutton remains one of the most rewarding meats for slow cooking.
