• Shoulder of Mutton, Boned & Rolled
  • Shoulder of Mutton, Boned & Rolled
  • Shoulder of Mutton, Boned & Rolled

Shoulder of Mutton, Boned & Rolled


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We currently have 11 remaining in stock.
  • Delivered fresh
  • Suitable for freezing
  • Native breed
  • Grass-fed
  • Great for home roasting

Product description

⭐ great taste® 2022

Expertly boned and rolled by our team of butchers, Swaledale's Shoulder of Mutton* is rich and flavoursome.

Chef George Ryle inspires:
"Requiring a long, gentle cook, this is a cut that delivers big on flavour; presenting many different avenues for your culinary imagination to explore. Partnering perfectly with spices, think along the lines of a classic ras el hanout rubbed generously over the joint before baking over chickpeas and tomatoes. Alternatively, similar spices but also apricots, almonds and a long, low roast for a variation on a tagine. Or a classic Indian tandoori marinade with spices, yoghurt, fresh ginger and fresh garlic; try exposing the shoulder to flames at the beginning of the cook, for that authentic flavour. For those with a soft spot for Jamaican goat curry, then this mutton offers a perfect alternative, with the natural flavour of the meat able to stand up to all those deep, earthy spices and scotch bonnets."

great taste® commented:
"A very tender mutton roast which the judges were delighted by. The joint held together well when roasting. The flavour was balanced and not gamy."

*By virtue of its 2+ years of age spent living wild and free on the Yorkshire Dales, our heritage breed mutton has a full and rich flavour, characterised by an entirely natural diet of grasses, herbs and heather; this unique taste is its crowning glory. Swaledale Shoulder of Mutton, Boned & Rolled is Always Fresh Never Frozen®, expertly butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.


Grass-fed mutton.

Cooking advice

George Ryle's slow-smoked hogget shoulder recipe with grilled onions, turnips, and tahini dressing, which can be substituted with shoulder of lamb (boned and rolled) or shoulder of mutton (boned and rolled), is published in our journal!

Customer reviews

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