Flock running along the hedgerow

The range

Ewes

Ewe mutton, bone-in, boneless and diced.

Mutton from mature British ewes, with the depth of flavour that slow cooking and curries are built on.

Legs, shoulders, shanks, chops, backstraps and tenderloins, and hand-diced mutton.

Send an export enquiryOur halal assurance

The board

Ewes: 9 cuts

Trade prices on application. Select a line for its packing.

  1. 01Mutton leg, bone-inBone-inBoxed
    A bone-in mutton leg with the HMC stamp

    Over-wrapped and boxed.

  2. 02Mutton leg, bonelessBonelessVacuum-packed
    A boneless mutton leg

    Each boneless leg is vacuum-packed.

  3. 03Ovine shanksBone-inBoxed
    Two ovine shanks

    Hind or fore shank, wrapped and boxed.

  4. 04Mutton, hand dicedDicedVacuum-packed
    Hand-diced mutton

    Hand-cut cubes, vacuum-packed and bagged, then boxed.

  5. 05Ovine front chopsBone-inBoxed
    An ovine rack for front chops, with eleven ribs

    Eleven ribs per loin, over-wrapped and boxed.

  6. 06Ovine back chopsBone-inBoxed
    Two ovine loins for back chops

    Over-wrapped and boxed.

  7. 07Ovine backstrapBonelessVacuum-packed
    Two ovine backstraps

    Vacuum-packed and boxed.

  8. 08Ovine tenderloinBonelessVacuum-packed
    Four ovine tenderloins

    Vacuum-packed and boxed.

  9. 09Mutton breastBone-inBoxed
    Two mutton breasts

    Over-wrapped, then boxed. Vacuum packing available.

Ewe cuts: a lamb in side view divided into the leg, loin, best end of neck, shoulder, neck, breast, foreshank and hindshankLegLoinBest endof neckShoulderNeckBreastForeshankHindshank
Ewe cuts. Choose a cut to see where it comes from. Cuts as shown on the Simply Beef & Lamb chart from AHDB.
Sheep grazing on golden summer pastureSuffolk-cross sheep in the fieldMixed flock of sheep on drought-dry summer pasture in the Cotswolds

Export

Buying for your market?

  1. 1

    Send an export enquiry

    Tell us your market, what you buy and roughly how much.

  2. 2

    Talk to our export team

    We confirm what your market requires and talk through your needs.

  3. 3

    Specification and prices

    Agree your cuts, packing and documents, then place your first order.

Start an export enquiryor call +44 1286 676102
Lamb carcasses in the chiller