Nowhere else can you find pasture raised heritage breed mutton raised in the United States!
Ground mutton should be a staple of any meat-lovers repertoire: the burgers are extraordinary, and as a ragu for pasta (pappardelle, please!) it is a stone-cold classic. Also meatballs, chili, and of course, as the foundation for Shepherd’s Pie, the greatest pub food of them all! Consuming ground meat is the best way to ensure a true nose-to-tail, sustainable farming system because it uses the remainder of all the best cuts.
A sheep in its first year is classified as lamb and its meat is also called lamb. In its second year the meat is called hogget, and when the sheep is older than two years, the meat is called mutton. Access to mutton is extremely rare!
Mutton is beautifully marbled, mellow, and subdued — even more delicate and tender than lamb — yet succulent with a full, round finish. Even those who don't tend towards the flavor of lamb find heritage mutton to be exceptional. The fat is absolutely edible, like a great lardo from Italy. When heritage breeds are the ingredient, we love adding age to change the flavor – whether it be cured meat, dry aged steak, or lamb spending an extra year (or two!) on pasture.
- 100% Heritage breeds raised on pasture and 100% antibiotic free
- Raised exclusively for Heritage Foods by Ben Machin and Grace Bowmer of Tamarack Sheep Farm in Vermont
- Heritage mutton has tremendous marbling resulting in a more tender, exquisite, and juicy meat