Mutton
OUR NEXT MUTTON WILL BE AVAILABLE IN THE AUTUMN
In his definitive book "Meat", Hugh Fearnley Whittingstall states that,
‘The best sheep meat I have ever eaten has come from animals over a year old.’
At The Thoroughly Wild Meat Company we believe that our mutton is something rather special for the enlightened.
The mutton we produce at Thoroughly Wild is made particularly delicious by its fabulous diet. The sheep have spent at least two lovely long summers out on our beautiful salt marshes grazing on a Michelin starred smorgasbord of herbs and grasses. The effect of this exceptional grazing is spectacular and we believe the quality, flavour and tenderness of the mutton we produce is unrivalled. Our sheep are physically mature but still young animals in the prime of life. They live incredibly natural lives and the utmost care is taken of their welfare. We hang our mutton for three weeks so that the meat is as perfect as possible and, far from needing marinating or slow cooking, it can be roasted and served pink like the best cuts of beef.
Time and patience are a luxury these days but by leaving our sheep to mature and grow, and ensuring they have the best grazing possible we feel we have found the key to perfect mutton.
We have added some recipes at the top of the page that you might find useful. You could also try mutton renaissance.
Or read the views of journalist Rose Prince on why Mutton & Salt Marsh Lamb are so good.