Whole Dry Aged Shoulder of Mutton
Dry Aged Cull Yaw Shoulder - perfect for a slow cook or boned making perfect tender cuts for OKLAVA inspired shish kebabs.
The older female sheep, also known as 'Cull Yaw', are left to retire and fatten on healthy forested pasture, and when the time is right, sent to neighbouring butchers, Philip Warren to be dry-aged using innovative techniques which they are renowned for.
Matt’s Cull Yaw is now used by some of the UK’s most established restaurants including; Ikoyi, Oklava, Carters of Moseley, The Clove Club and Smoking Goat.
Recipe: Cull Yaw Shoulder with Roast Potatoes by Brad Carter of Carters of Moseley