"I love mutton, it’s got acres of character and spades of flavour, the meat is rich, dark and marbled with ivory fat. But cooking and eating is not the only wonderful thing about mutton. In most cases this hardy, natural grazer has lived a long and productive life compared to that of lamb.
The trick, as with all cooking, is to know a little bit about your ingredients and where they have come from before you begin. The mutton from The Organic Butchery is exceptional. The flavour is wonderful and it’s very tender. This comes down to good husbandry, a stress-free life and slaughter process and proper hanging of the meat.
The shoulders, breasts and shanks are perfect for slow cooking over a gentle heat or in a rich braise like my Mutton with barley and samphire.
This meat is also perfect for mince, which is ideal for great burgers, spicy sausages and kebabs. I’ve included a simple yet delicious recipe below.
Cuts from the leg and loin as well as the neck (neck fillet) are perfect for cooking quickly over a high heat and serving ever so slightly pink. It’s a very versatile meat, to say the least."
