- Dry aged
Mutton is to lamb what beef is to veal. A good case can be made that mutton ought to be the main thing, while lamb a seasonal speciality - for this is precisely how it used to be. Sadly over the past 40 years it has virtually disappeared from our kitchens - and we’re in real danger of losing one of our iconic foods. Far from requiring marinating or slow cooking, it can be roasted and served pink, like the best cuts of prime beef. This mutton has been hung for 2+ weeks so will be mouth wateringly tender and full of flavour
Best for: Grilling
Park Farm says
My son and I farm 300 acres of permanent pasture in the parish of Hawkhurst, Kent. It has always been our ethos to farm as much as possible in a way that supports and enhances our environment whilst producing fully traceable, quality native breed beef and lamb. The emphasis is firmly on traditional methods to provide grazing and winter feed for the livestock as well as supporting areas of wild flower meadows, natural habitat, woodland and ponds.
The farm participates in the Higher Level Stewardship Scheme; an ongoing conservation program, which rewards farmers for managing hedgerows and field boundaries to produce ideal habitats in which wildlife and flora can thrive. This has involved us in conservation and planting, enhancing around 30 acres of grass meadows to produce outstanding wildflower meadows and creating small areas of ‘owl pasture’ designed to appeal to small mammals, which in turn attract and sustain a thriving owl population.
Keep in original packaging & refrigerate 0-4C. Consume by use by (on front or pack) and within 1 day of opening. Suitable for freezing. Freeze on day of delivery. Defrost thoroughly and use within 24 hours, do not refreeze once thawed.
Minimum 4 days
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Meet Park Farm
Andy Clarke believes in low-intensity farming, rearing his herd of Sussex cows and Romney sheep on traditional grasses – a slow method which works to create tasty, healthy meat. Low intensity, however, doesn’t mean less toil, and Andy and his son William work long but enjoyable days on Park Farm outside the small, friendly village of Hawkhurst in Kent. As well as the cows and sheep – all bred and nurtured by the family – Andy buy in Gloucester Old Spot Weaner pigs from neighbouring producers and give them free run of the farm’s roomy paddocks. Much of the rest of the farm is dedicated to environmental schemes, with hedgerow management and 30 acres of wildflower meadows, where vetch, clover and ox eye daisies provide a colourful home for bees and insects in the spring and summer. There is also a patch of ungrazed grass given over to owls from the neighbouring woodland. “We don’t cut the fields for hay until very late in summer to let everything go through its process of life,” says Andy. On long summer evenings Andy loves to light a barbecue on the farm, cooking his home produced burgers and sausages, and relaxing as the sun goes down. >*‘I love Farmdrop because it’s an easy way for people to be able to buy good, honest food.’* **Andy Clarke, Park Farm** ● Park Farm is part of the Farm Assurance Scheme, which supports farms that work with the local ecosystem ● Regular award winners at Cattle Shows and in South East club competitionsFind out more