Lamb & Mutton

Small, grey and hardy, rare-breed Herdwick sheep are as much a part of the Cumbrian landscape as the hills themselves and it's the life they lead, maturing slowly, wandering free over the hills, nibbling on the heathers, herbs and grasses that give Herdwick mutton its rich, sweet flavour and succulent texture. As you might expect from a meat allowed to develop at its own pace, Herdwick is at its best when cooked slowly. Try roasting it in a low oven with rosemary and garlic or simmering it in a spicy stew until the meat falls off the bone.

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