Sheep farmers generally agree that mutton is from sheep that are over 2 years old, whereas lamb is from animals that have been reared for 5 months. The extra age of mutton gives it a dark colour and extra fat producing a sought after characteristic flavour that is richer than lamb.
Mutton was a household staple for hundreds of years, considered superior in texture and flavour to lamb.
Changes in farming and cooking led to mutton’s decline and for the last 50 years mutton has almost disappeared from our shops and restaurants. But with the help of the The Mutton Renaissance campaign supported by the Prince of Wales and Hugh Fearnley-Whittingstall, this delicious, great value meat is finding its way back into British kitchens.
We believe our mutton is truly outstanding. From native breed flocks that have been purely grass-fed on lush, natural pastures rich in wild grasses, flowers and herbs to produce a rich, full flavour, our free-range mutton is sourced from small, local, family run farms in Dorset and Wiltshire with the highest standards of animal welfare.
We believe strongly that small-scale farming is better for the farmer, the animal, the local ecology, and for you, producing exceptionally tasting, ethically reared meat that you can trust completely.