Mutton Loin Roast

(4 customer reviews)


It might only feed between two and four people, but this is the best mutton roasting joint of all, packed with flavour and touched by tenderness after up to 35 days of carcass dry-ageing in the chiller.

Depending on the weight, it’s between four and six mutton chops from the loin end unseparated.  A fabulous rack of super-aged sirloin ribs complete with the tenderloin underneath. It’s the mutton equivalent of a T-bone steak.  Roast for an hour – start on 180 fan then reduce to 140 after half-an-hour.

Allow to rest for ten minutes then cut out the fillet of meat.  That’s the mutton equivalent of sirloin steak. Slice thinly and serve with a posh sauce.  You’ll think you are in a top French restaurant.  You also have the tenderloin (fillet steak) underneath and lots of crunchy bits.

Stuck for ideas for the sauce?  Cheat with ordinary gravy granules, add in the roasting juices, then stir in a good measure of redcurrant jelly.  Or any jam or jelly.  Result: a perfect luxury meal for between two for just over a tenner. Larger joints will feed up to four. Around the same amount of actual meat as a steak, but so much more classy.

The price is £24.00 /kg (£10.90 /lb). Order online right now for collection or delivery (click here to see delivery & collection options).

Scroll down for more about Grey Alders.

Add to Wishlist
Add to Wishlist
SKU: MLR Category: Tags: , ,


Beef and Mutton from the Carmarthenshire hills

Scroll down for information about our mutton

Scroll down for information about our mutton

Our Aim…

… is to bring you the best beef and mutton you will ever taste.  The secret is (1) older animals, (2) grass-feeding and (3) super-ageing after slaughter.  Fferm Wernlwyd is not certified organic but we employ organic principles.  Our pasture has not been reseeded for years, most of it for generations.  Over that time it has become naturalised with wild grasses and flowers.  That brings higher welfare and improves quality.

We are in no hurry to finish our stock and get it to slaughter.  As in the old days, we raise our wethers (castrated male sheep) for two years.  Most of the lamb you see on supermarket shelves will be lucky if it was six months old.  But we know those extra winters bring maturity, size and fantastic taste.  Once killed and cooled, we’ll hang our mutton for as long as we can, aiming for thirty-five days in the chiller so the meat enzymes can develop its tenderness and flavour.  OK, that’s not as long as we hang our beef, but it’s a smaller carcase and 35 days super-ageing means our mutton is as tender as lamb, but with a deeper, more complex taste.

Mutton is ‘the best of all food’ according to the folk song (‘Rosebud in June’).   It might even surpass our beef and be regarded, if you will forgive the expression, as the ‘ultimeat’.

Our Environment

Contrary to what you might hear, the environmental impact of raising sheep and cattle is low. Our animals hang out in fields during the summer and eat silage, harvested grass, in winter.  They are NEVER ‘finished’ on grain in ‘feed-lots’.

After all, sheep and cattle are grazing animals.  Their digestive system, with its four stomachs, is far more complex than ours.  Ruminants are inefficient at digesting grain but perfectly-designed to extract every last ounce of nutrition out of grass and meadow flowers.  26% of the earth’s surface is pasture. Ruminants are prey animals whose purpose on this earth is to convert what we cannot eat (that’s grass!) slowly but surely into what we can – high-quality, high-protein muscle meat, packed with essential vitamins and nutrients.

Our Pricing

Our meat costs little more than what the supermarkets charge for their highest quality.  But the similarity ends there.  Our older stock brings more flavour and our super-ageing delivers taste the ‘big boys’, with their need for throughput, can only dream of.

These days produce can be flown half-way round the world to satisfy modern food fads.  When you choose our super-aged beef or mutton, you know the animals have been well cared-for and you are buying local, from farm to fork, keeping those food miles to the bare minimum.  That’s why meat from Fferm Wernlwyd (Grey Alders) is the very best – and doesn’t cost the earth.

Additional information

Weight N/A
Weight (gm)

404, 450, 474, 498, 504, 576, 594, 608, 614, 682, 752, 868, 1084, 1174, 1310

4 reviews for Mutton Loin Roast

  1. Stephen Edwards (verified owner)

  2. Ceinwen Lloyd

    The taste was something I had nearly forgotten,so glad I came across your stall Looking forward to trying some other of your products.

    • Judy Green (store manager)

      Thank you for your lovely comment. You are very welcome to try some of our other products.

  3. Tom McPhillips

    Quality over quantity every time! Mutton is really hard to obtain so when Grey Alders come to our local Food Market I make a point of looking out for their aged loin roasts. Just big enough for two and packed with the flavour that you had forgotten existed. Cook it with the respect that it deserves and your taste buds will thank you for it.

  4. Mark Rogers

    Very tasty I would definitely recommend this to anyone looking for an improved joint of lamb

Add a review

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

You may also like…