FRESH, NOT FROZEN
DELIVERY FREE OVER £50
PICK DELIVERY DATE AT CHECKOUT
FROM LOCAL FARMS
FRESH, NOT FROZEN
DELIVERY FREE OVER £50
PICK DELIVERY DATE AT CHECKOUT
FROM LOCAL FARMS
Yorkshire Diced Mutton – Full-Flavoured & Properly Raised
Hand-cut from the shoulder and leg of well-finished Yorkshire sheep, our diced mutton is deeply savoury, naturally rich, and ideal for slow cooking. Perfect for curries, tagines, pies, and stews.
£11.50
Our Yorkshire Diced Mutton is a cut above — sourced from mature, native breed sheep raised slowly on the pasture-rich hillsides of North Yorkshire.
Mutton has long been prized for its rich, developed flavour and melting texture when slow-cooked, and our diced packs are cut from the shoulder and leg, trimmed by hand, and perfectly portioned for braising, stewing or baking into pies and pasties.
We work closely with Yorkshire farms where mutton is valued, not rushed. The sheep are allowed to mature slowly on grass, resulting in meat that’s naturally marbled, nutrient-dense, and far more flavourful than intensively farmed alternatives.
Our mutton is aged just right, then butchered by hand to produce consistently cut, chunky dice with a good balance of meat and fat.
This is meat that rewards patience:
Low & slow is the way — try it in a tagine, navarin, Lancashire hotpot, or classic curry.
It holds spice beautifully and doesn’t fall apart like lamb, giving stews more body.
Ideal for pressure cookers, multi-cookers, or slow ovens.
Mutton is higher in iron, zinc, and long-chain omega-3s than lamb, thanks to its maturity and pasture-fed diet. It’s also higher in B12, selenium and naturally occurring collagen, making it a great choice for both flavour and function.
✅ Grass-fed & pasture-raised
✅ No added hormones or unnecessary antibiotics
✅ Supports sustainable British sheep farming
✅ Less waste, more flavour — a cut that deserves respect
William Griffiths (verified owner) –
Very tender
chris green (verified owner) –
Nicola Scarisbrick (verified owner) –
Excellent diced mutton. Made a lovely Irish stew.
Linda Dean (verified owner) –
We loved it in a tagine.
Ryan Smith-Evans (verified owner) –
Martha Cooper (verified owner) –
John Attridge (verified owner) –
Makes a beautiful casserole.
Roger Keel (verified owner) –
Lovely full flavoured mutton, excellent in a vindaloo curry.
Catherine Ingham (verified owner) –
Frank Wilby (verified owner) –
I used the meat to make mutton and mint pasties. Great stronger flavour than lamb. Delicious.
Dave Batin (verified owner) –
Lovely meat, excellent for curries
Lynne Burke (verified owner) –
Very good meat, bad dates, no time to use it
william spinks (verified owner) –
great
Daniel Olivier-Argyle (verified owner) –
We enjoyed the mutton in a stew with apricots and the flavour was incredible – almost chocolately richness. Best stewed for a long time and is better than lamb for stews.
alex irving (verified owner) –
not consumed yet but should be ok.