Half Shoulder of Swaledale Mutton coronation the addition of coarse sea

the addition of coarse sea salt and plenty of cracked black pepper moments prior to cooking is essential

Our free range

Using the spatchcock technique

topped with a crumbling of barrel-aged feta

Eat with a mound of delicious couscous

Half Shoulder of Swaledale Mutton coronation the addition of coarse seaHalf Shoulder of Swaledale Mutton A Traditional Cut with Exceptional Flavour Mutton is an excellent alternative to lamb, especially for those who appreciate depth of flavour and a more traditional approach to cooking. Taken from heritage breed sheep that have lived for over two years on the rich pastures of the Yorkshire Dales, the meat is characteristically dark, complex, and intensely savoury a true reflection of age, breed, and environment. Left on