A tender eye of deep red, flavoursome meat with a fantastic covering of fat. While you may grill a lamb chop, these should be oven-braised over a few hours until they become wonderfully tender. Do not fear the fat – rather than being strong like lamb, it is rich and buttery like beef dripping. Delicious.

Chops are 150-175g each, allow two per person. Click here for our mutton cookery guide.

Often known as Cull Yaw or Cull Ewe, Fattened Mutton is rich and intense, with a complex, almost beefy flavour and wonderful covering of fat. Its superb eating quality is due to a long life grazing over diverse grass and herbage, building up layers of flavour and marbling slowly over several years. Fattened Mutton benefits from hanging time in the cold room, so we’ve dry-aged these Whissendine ewes on the bone for just over three weeks, further deepening the flavours and tenderising the meat.