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Cooked Cull Yaw Mutton Loin Chops With Peach, Onions and Thyme
Cull Yaw Mutton Loin Chops on a chopping board with vegetables, herbs and spices.

Cull Yaw Mutton Loin Chops

A favourite for quick midweek suppers

£7.65
  • Serves 2 - 3
    2-3x
    £7.65

Why we love this

  • Expertly Butchered
  • British Farms
  • Grass Fed & Finished

Everyone commented on how great they tasted, buttery, flavourful and tender. Will definitely buy again..

Laura

Edenmoor Quality

  • 100% Recyclable Packaging

    Packed in fully recyclable packaging to reduce waste

  • Sustainably Farmed

    Carefully selected products and sustainably farmed meat

  • Tracked & Next Day Delivery

    Delivered on the day of your choice

  • Our Cull Yaw Mutton Loin Chops have lived 100% grass-fed and are just perfect for a quick midweek meal. Simply pan-fry them in minutes or pop them on a barbecue for that incredible smokey taste.

    This traditional cut provides you with the best of everything, with robust bone providing both structure and incredible flavour. These mutton loin chops come with a delicious layer of wonderfully buttery fat that bastes the tender meat as it cooks.

    Our Cull Yaw mutton sheep are reared for at least 7 years, resulting in a rich and deep flavour. However, it is not until they head for the rich herbal leys and ancient woodland of Devon and Cornwall that they produce that brilliant layer of fat they are famous for.

    Cull Yaw is a term commonly used in Cornwall to refer to a cull ewe, which is a sheep that is no longer suitable for breeding. These sheep have lived a longer life than the majority of mutton on the market, giving them even more flavour.

    Please note, our Cull Yaw Mutton Loin Chops are now French Trimmed by our in-house butchery team. The images show untrimmed chops but we will be updating these soon. French Trimmed simply means that our highly skilled team have trimmed the cuts to expose the bone for a more appealing presentation.

    2 chops approximately 220g


  • 100% Grass Fed Cull Yaw Mutton

  • Our cooking instructions are just a guide. Your cut of meat may vary slightly in thickness, it may be warmer or cooler when it hits the pan and your oven or hob may behave differntly to ours. Use our instructions as a guide, but deploy your senses too; look, prod, listen and smell while you cook. After all, cookery should provide us pleasure as well as nourishment.  

    Preheat the oven to 220°C/Gas Mark 7.

    Place an ovenproof dish into the oven to heat up. 

    Take a handful of garlic cloves and squash them under your knife. 

    To a cast iron pan, add a little rapeseed oil or animal fat, such as lard or dripping. Heat the fat and add the garlic cloves skins and all. Toss the garlic in the fat for a minute or so to release the flavour.

    Season the lamb chops with a good pinch of pure natural sea salt and then add the lamb chops to the pan, browning them lightly on both sides. 

    Transfer the lamb chops to the preheated dish. Remove the garlic cloves from the frying pan too, and scatter them over the chops. In the roasting dish, tuck a few sprigs of rosemary and sage so they nestle in closely to the chops. 

    Roast the chops in the oven for around 15 minutes, until the meat is cooked to your liking and the fat has crisped nicely. 

    Serve with some seasonal vegetables.

  • All Edenmoor meat is delivered blast frozen in individually wrapped portions ready for you to pop straight into your freezer. 

    If any of your meat has thawed slightly during transit, it is completely safe to pop back into the freezer.

    You can quickly defrost lamb chops by dropping them, in their individual plastic wrapping, straight into a bowl of cool water. They will thaw in around 10-15 minutes and then will be ready to cook. Sustainable supper in a flash! 

    Once fully defrosed, remove the lamb chops from their plastic wrapper and store on a plate, keeping the chops nice and dry. The lamb chops will keep in the fridge stored this way for 4-5 days. 

  • Mainland UK

    • FREE - On orders over £150
    • £5.95 - Standard Next-Day & Named Day
    • £9.95 - Pre-12pm Next-Day & Named Day
    • £9.95 - Saturday Delivery

    Deliveries are made Tues-Sat, between 8am to 7pm.

    Highlands & Islands

    • £15.95 - Two Day Service

    Deliveries are made Weds-Fri, between 8am to 7pm.

    Delivery Information
    All meat is delivered frozen in insulated packaging specifically designed to keep your food safe in transit. Delivered in compostable and fully recyclable packaging.

    Next-day cut off time is typically 12 noon.

Thoughtfully delivered to your door

FAQs

Your questions answered, all in one place.

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  • Cull Yaw is a Cornish term for a cull ewe, a sheep no longer suitable for breeding. These sheep are reared for at least seven years, which builds a deep, rich taste.

  • The in-house butchery team have trimmed the cut to expose the bone for a more appealing presentation. The chops are now French trimmed, although the photography still shows untrimmed chops.

  • The sheep head for the rich herbal leys and ancient woodland of Devon and Cornwall, which is where they build that buttery layer they are famous for. It bastes the meat as it cooks.

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