Grass-fed, heritage breed beef lovingly reared to maturity on both pasture and woodland by farmers James and Will Vining from Pitfield Farm. Their gorgeous Native Breed beef has been dry-aged on the bone, delivering an incredible depth of flavour.
The Leg of Mutton Cut, also known as the thick flank in beef butchery, comes from the hindquarter. It’s a beautifully lean and flavourful cut, perfect for slow roasting, pot-roasting, or slicing into steaks for flash-frying. It has all the rich, developed taste of a well-matured cut, with just enough marbling to keep it tender while cooking.
The beef is then expertly butchered, packaged, and rapidly frozen to lock in all the developed flavours until you’re ready to cook and enjoy.
