Diced Mutton

Full product description

Deep, hearty flavour and proper comfort cooking—our diced mutton is made for long, gentle heat. Taken from well-worked muscles, it brings that distinctive, savoury depth you want in curries, stews and tagines. Brown it well, add aromatics and liquid, then let time transform it into tender pieces with a naturally glossy sauce. Prefer something speedier? Pressure-cook to tenderness, then reduce the liquor to finish rich and thick.

Why you’ll love it

• Big, developed flavour that shines in spiced or herby sauces

• Even dice for reliable browning and steady cooking

• Naturally silky sauce as collagen melts during a slow cook

• Ideal for curries, tagines, pies, ragù and stews

Cut details

• Typically from shoulder/leg with a little fat for flavour

• Supplied trimmed and diced (piece size may vary slightly by batch)

• Fresh, never previously frozen (unless stated on pack)

How to cook (quick guide)

1. Pat dry, season generously. Brown in a hot pan for good colour.

2. Add onion, garlic, ginger/spices or herbs; deglaze with stock, tomatoes or yoghurt (plus wine/ale if you like).

3. Oven braise: 150–160°C (fan 130–140°C) 2½–4 hours, covered, until fork-tender.

4. Slow cooker: After browning, Low 8–10 hours (or High 5–6 hours).

5. Pressure cooker: 35–55 mins at pressure; natural release, then reduce the sauce to a glaze.
   Tip: Rest the pot 10 mins off the heat; skim or chill to lift any set fat, then adjust seasoning.

Serving ideas

• Rogan josh with basmati, raita and pickled onions

• Moroccan tagine with apricots, almonds and couscous

• Mutton stew & dumplings for classic comfort

• Mutton pie under puff pastry or buttery mash

Storage & handling

• Keep refrigerated below 5°C

• Once opened, cook within 1 day

• Suitable for home freezing on the day of purchase; defrost in the fridge and use within 24 hours

• Do not refreeze once defrosted

FAQs

What’s the difference between lamb and mutton?
Mutton is from mature sheep—richer, deeper flavour and great for slow cooking.

Do I have to brown it first?
Yes—browning builds flavour and colour for a better finished dish.

Why is the sauce so glossy?
Collagen melts to gelatine during a slow cook, naturally thickening the sauce.

Can I cook it a day ahead?
Ideal—flavour improves overnight. Chill, remove set fat, and reheat gently until steaming.