Mutton

From Ireland

Mutton is usually harvested at about three years old. The meat has a deep red colour and is much fattier than lamb. 

Bone-In Mutton 6-Way Cut

The entire sheep cut up into six sections. The six sections are the neck, shoulder, foreshank, rib, loin, and leg. 

Bone-In Mutton Shoulder

This cut includes the upper front leg, shoulder blade, and ribs 1 through 5. This cut is one of the larger cuts from the sheep and is very flavourful from the complex bone and muscle structure. 

Boneless Mutton Shoulder

The mutton shoulder is separated from the forequarter, deboned, and shank removed. This cut is leaner than its counterpart with the bone in.

Mutton Forequarter Shanks

The foreshank is the front leg from the knee to the shoulder. This is the leanest cut of the sheep with a lot of connective tissue.

Sheep Casings

Natural casing made from sheep intestines are used to enclose the filling of a sausage. Salted and vacuum packed. 

Singed Sheep Feet

Rich in collagen, this offal is ideal for stews.

Singed Sheep Head

The tender meat from this offal cut come from the tongue and the cheeks.

Sheep Tripe

Edible lining from the stomach of the sheep. Our tripe is white ovine tripe from irish lambs. Vacuum packed.

Boneless Mutton Leg

The hind leg of the sheep, deboned. This large, lean, and tender cut makes a tidy roast when rolled. 

Boneless Mutton Shoulder Diced

Less tender but very flavourful part of the sheep. Diced shoulder is suited for slow cooking methods. Diced into 30ml pieces. Muscle is red and firm to the touch. Fat is a pale cream colour.