JavaScript seems to be disabled in your browser. For the best experience on our site, be sure to turn on Javascript in your browser.
Roasting cuts of Mutton, from feasting centrpieces to small joints for two, dry-aged for 14 days.
Marbled cuts from the shoulder, diced by hand
The whole breast of mutton, on the bone.
The most popular mutton roasting joint.
Bone-in sirloin and fillet of mutton.
A fantastic, flavoursome joint for roasting.
