Description
The mutton breast cut is great value, has lots of flavour and is beautiful when cooked slowly.
The extra age of mutton gives it a dark colour and extra fat producing a sought after characteristic flavour. As mature animals mutton sheep are at their best, producing meat with a good fat ratio and a firm texture.
We aim, as with all our products, to ensure that our mutton is of a consistent quality to satisfy the standards of both our chef clients and home cooks.That means that we expect a good covering of fat on the meat and that it is dry aged for 14 days in our purpose built maturation room before leaving our butchery.
Our sheep reach maturity on the hills of North Yorkshire where they forage and graze on well draining limestone uplands. In winter their feed is supplemented with root crops to provide the necessary nutrients to maintain a healthy flock.



Ernie Brown (verified owner) –
Deborah Hoyle (verified owner) –
Elias Bell (verified owner) –
Stephen Adams (verified owner) –
Slow roasted (four hours at least), succulent meat, flavourful fat (lots of it, diet this is not). The next day I pulled what meat was left discarding as much fat as I could and served in sandwiches with a mild vinegar and just a hint of mint sauce. What a treat, gorgeous.
Ian Jackson (verified owner) –
Previously put a 1* review as packaging said my mutton came from NZ. Unbelievably quick turn round from Ian at gridiron. Amazingly passionate about the produce, how the animals are cared for and supplying top produce. My issue was solved within minutes. That’s awesome. Thanks a million.
joyce ryan (verified owner) –
Ann Brookes (verified owner) –
June Edwards (verified owner) –
Frozen to try at a later date but looks beautiful
James Houghton (verified owner) –
great value
MS LM DAVIES (verified owner) –
Full of flavour and melt in the mouth – will be ordering again.