Many people come to us at Phepson Farm when they are looking to buy mutton. We are now sold out for Christmas, but you can usually find a local supplier with good quality mutton for sale if you try.
UPDATE 16.12.2010 – Now taking orders for 2011….
We supply locally because we like to know the customers and deliver in the local area. It also helps to keep our focus on our local customers as they tend to be more loyal in the long-term. Having said that we have some very loyal people who order online and just prefer our rare breed mutton to what they can get locally.
If in doubt about a supplier you can always check out the mutton renaissance website for good suppliers.
A quick guide to buying mutton:
1. Try and buy rare/traditional breeds where possible – it will be more fatty and therefore more flavoursome.
2. Make sure it IS actually mutton. Mutton is over 2 years old and if good quality then under 5. You see a lot of hogget lamb (1-2 years) sold as mutton. Goat is also called mutton in Caribbean cooking.
3. Your mutton should be hung for at least 2 weeks or it will be tough – this is why it often gets a bad reputation. Also avoid phrases like “aged 21 days”. Words like “aged” or “matured” usually mean something nasty has been injected to mimick hanging. Hanging meat is expensive so expect to pay more for this.
4. For roasts I would always go for shoulders over legs and rolled breasts over loins. Chops for a slow cooked stew, leg steaks are great for frying or stripped for a stir fry and the tender-loin and neck fillets are to die for in a mutton stew or mutton curry.
5. When you get it home cook it slowly! With such great flavour it’s important you treat it with great care.