Considered one of the best cuts for roasting, the cannon is half of the loin side of mutton, boned and rolled. It’s tender and lean, and whilst it’s brilliant roasted it can also be sliced for grilling or frying, baked in pastry if you’re feeling decadent or cut into strips for stir frying on healthier days.
A bolder, more ‘meaty’ flavour than lamb, our mutton is from ewes and ‘wethers’ (male sheep) with at least two permanent incisors. If you’re planning on slow cooking or using big flavours and spices, mutton will handle this much better than lamb and it’s even lower in fat too.
Did you know? Prior to WW2, mutton was loved by many and regularly eaten in British homes. As British farmers went off to serve in the war, less skilled farmers took over their duties and weren’t able to give their sheep the love and care required to produce great mutton. Because of this, mutton went out of fashion - despite its return to top quality after the war - and is only now seeing a resurrection thanks to support from the Prince of Wales and his Mutton Renaissance campaign.
Cut from: The Loin
Use within: 8 days
400g (Serves 2)
All of our meat arrives fresh in temperature controlled 100% recyclable cool boxes that keep your items chilled for at least 36 hours. We give you complete traceability too - with every box you will receive an information card giving you the name of the farm, the breed of the animal as well as the kill and butcher date for your order.