Mutton Mince Choose:Shimpling Park Organic Mutton The curds are carefully hand-ladled

The curds are carefully hand-ladled into large moulds

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

We cut your T-bone steaks to order

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

where we take great pride in having really good relationships with our farmers

Mutton Mince Choose:Shimpling Park Organic Mutton The curds are carefully hand-ladledRich, 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