Latest news from Big Barn and our producers.

We should eat much more Mutton

Mutton is delicious and one of our most sustainable meats. Sustainable because sheep graze and improve soils and only consumer 2% of all the grain consumed by UK animals. (13m tonnes last year more here).

Mutton is meat from a sheep that is 3 years old or more and taste and texture vary with the breed, hanging and cooking. Some connoisseurs prize the lean Herdwick others one of the many varieties of sheep favoured to suit climate or type of land, such as moors, highlands, or salt marsh.

Age tends to improve flavour but can effect texture and most cooks recommend that a carcass should be hung for 2 weeks and the meat slow cooked. A leg of mutton for instance should be put in a hot oven for an hour then turned right down to 100 degrees and left for 8-10 hours.

To get the best mutton buy direct from the farmer through BigBarn or ask your local butcher.

Did you know that on average a supermarket will use around 500 plastic cartons to sell all the cuts from a whole beef carcass, compared to zero at the average butcher!

Buy online in our MarketPlace here

Join the BigBarn Local Food Community


Hear about seasonal food, articles about food, interesting food news in your area and offers.

(A postcode will help us give you local news)

Please check at least one option below

List *

You can change your mind at any time by clicking the unsubscribe link in the footer of any email you receive from us, or by contacting us at [email protected]. We will treat your information with respect. For more information about our privacy practices please read our privacy policy. By clicking below, you agree that we may process your information in accordance with these terms.

No, thank you