Mutton shoulder can be a fantastic alternative to the traditional leg roast and when cooked slowly, with it’s extra fat, makes a tender and tasty dish.
The extra age of mutton shoulder gives it the characteristic flavour. We hang our mutton for two weeks to allow time for the meat to mature.
The Taste Tradition flock is kept on limestone based land, which is free draining and therefore very good ground for raising sheep. The grass from this land is the mainstay of their diet, but in the winter months when this is not as available we provide supplements to ensure the flock receives all the nutrients it requires.