Description

Yorkshire Diced Mutton – Deep Flavour, Slow-Raised

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.

About the Sourcing

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.

Cooking Methods

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.

Nutritional Value

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.

Health & Sustainability

✅ Grass-fed & pasture-raised
✅ No added hormones or unnecessary antibiotics
✅ Supports sustainable British sheep farming
✅ Less waste, more flavour — a cut that deserves respect