Mutton Mince Choose:Shimpling Park Organic Mutton Our customers in the shop

Our customers in the shop often ask us to cut the chicken into eight portions

impressive cut that has a long history in Italian cooking and you are sure to find it on the menu in any traditional Italian restaurant

4 x Steak Burgers (2 packs of 2)

A Florentine steak is a T-bone steak

When we cut a lamb leg

Mutton Mince Choose:Shimpling Park Organic Mutton Our customers in the shopRich, robust flavour Perfect for pies, koftes, and burgers Ideal fat to lean ratio for easy cooking Just because it's 'only mince' doesn't mean that we cut any corners. We make our mince from mutton that is at least two years old at slaughter and then dry age it for a minimum of two weeks. It has a rich, full flavour and a more robust texture than the slightly more delicate, lamb mince. A mixture of shoulder and belly is used to make this delicious