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The whole breast of mutton, on the bone.
Lean cuts from the leg, diced by hand.
A versatile cut taken from the mutton loin.
The most popular mutton roasting joint.
Bone-in sirloin and fillet of mutton.
A fantastic, flavoursome joint for roasting.
Marbled cuts from the shoulder, diced by hand
Made from leaner shoulder cuts, gristle removed.
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