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Make more of mutton!

If you’ve never cooked with, or eaten, mutton then you’re really missing out! This wholly underrated meat has a much stronger flavour than lamb and provides an ideal base for all kinds of meals. Here at Peelham Farm we produce great quality organic mutton each year from October until late spring; you’ll find everything from diced mutton shoulder and leg of mutton, to organic mutton loins and even minced mutton on our website.

What is mutton?

Lamb is the most popular meat from sheep, and is typically produced from sheep under the age of 12 months. Lamb meat is a pale pink colour and offers a much more delicate flavour than older meat. Mutton, on the other hand, is darker in colour, and richer in flavour thanks to the extra fat that develops as the sheep ages.

Mutton is commonly defined as being the meat of a domestic sheep which is over two years old. In some cultures the term ‘mutton’ is also used to refer to goat meat of the same age. However, for the purposes of this blog post we’ll be focusing exclusively on mutton from domestic sheep.

Peelham Farm organic mutton

For the meat of a sheep to be referred to as mutton it must be from an animal at least two years old. However, here at Peelham Farm we believe the very best mutton comes from ewes that are between 3 and 5 years old. Our ewes only graze on organic grass and clovers to ensure their flavour is as rich and delicious as possible when cooked.

After slaughtering the ewes we allow the mutton carcasses to mature for two weeks at a temperature of 2°C in order to produce a dark red, beautifully marbled and tender meat.

How to cook mutton

Mutton lends itself well to a variety of different dishes and cuisines, however slow cooked dishes are the best way to bring out the rich flavour of the meat. Here are a few of our favourite mutton recipes to get you started:

  • Mutton casserole: Diced mutton shoulder is the perfect cut to use in casseroles. Flavour it the same way you would for a lamb stew, but don’t be afraid to ramp up the seasonings a bit more than you would with lamb. Your tastebuds will thank you for it! Ensure that you cook the casserole on a low oven temperature, around 120-150°C, for best results.
  • Mutton tagine: Give your mutton a Moroccan twist by cooking it in a tagine pot on a low temperature over a couple of hours. Chopped tomatoes, carrots, onions, peppers, and whatever else you want to add in, along with Moroccan spices like cinnamon, turmeric, saffron, and paprika will make for a delicious meal.
  • Poached mutton leg: Gently poaching a leg of mutton allows the meat to reach optimum tenderness. This recipe from the Mutton Renaissance is really simple and makes a fantastic meal to really wow your dinner party guests!