Delicious Mutton on sale at O&T

Back by popular demand for winter we have mutton available from our own farm.

For those of you who are not sure about mutton or have never tried any you are missing out!

As sheep mature they become mutton, a word that has suffered from a negative PR image. The truth, however, is that mutton is not just a clapped-out piece of old lamb but a different product altogether.

Definitions of when lamb becomes mutton have long varied. However, it is now generally agreed that the animal should be aged two years or more. Our mutton is hung for at least two weeks: the result is a juicy, well-flavoured meat, firm but not tough.

Mutton is greatly underrated in this country. The cuts are similar to lamb, but tend to be larger, darker in colour with a richer flavour (almost 'gamey'). Why not pop in and try a bit and have a go at this recipe:

Slow-cooked aromatic mutton warmer

An incredibly easy-to-prepare winter warmer, this mutton stew will fill your house with luscious aromas as it cooks.
Serves: 4-6
Preparation time: 10 minutes
Cooking Time: 4-10 hours (depending on your slow cooker setting)

Ingredients
675g lean boneless mutton leg, cut into 2.5cm cubes (ask Simon or Charles)
Salt and freshly milled black pepper
1 tsp fennel seeds, crushed
1 tsp cumin seeds, crushed
1 tsp cardamom pods, bruised
2 tsp curry powder
450ml lamb or beef stock
1 x 400g can chopped tomatoes
Large bunch fresh mint leaves, roughly chopped
100g red lentils
Extra freshly chopped mint leaves, to garnish

Method
1. Place the mutton in a large bowl, season with salt and pepper. Stir in the spices.
2. Add the meat to the base of the slow cooker with the remaining ingredients. Turn a large slow cooker to high and cook for four to six hours or on low for eight to ten hours, or according to your manufacturer's handbook.
3. Garnish with extra mint leaves and serve with plenty of hot crusty bread.

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