Half Shoulder of Swaledale Mutton coronation oxtail was favoured during wartime

oxtail was favoured during wartime where it could be bought cheaply

the addition of coarse sea salt and plenty of cracked black pepper moments prior to cooking is essential

known for its rich

our cattle develop the rich marbling that makes short ribs so unctuously tender when slow-cooked

delivering a deep and satisfying flavour that stands up beautifully to spices

Half Shoulder of Swaledale Mutton coronation oxtail was favoured during wartimeHalf Shoulder of Swaledale Mutton A Traditional Cut with Exceptional Flavour Mutton is an excellent alternative to lamb, especially for those who appreciate depth of flavour and a more traditional approach to cooking. Taken from heritage breed sheep that have lived for over two years on the rich pastures of the Yorkshire Dales, the meat is characteristically dark, complex, and intensely savoury a true reflection of age, breed, and environment. Left on