Mutton Rack of Ribs


Take a number of our mutton chops from the fore quarter and bolt them together!  You have a  rack of super-aged ribs.  Roast for an hour – start on 180 fan then reduce to 140 after half-an-hour. With the longer rack (check with us first) you can make crown roast of mutton. Wow!
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 classy sauce.  You’ll think you are in a top French restaurant. There will be meat left on the ribs as well!
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 tasty meal for two, or maybe for one hungry person!  Slightly less actual meat perhaps than a steak, but more classy.

The price is £16.00 /kg (£7.26 /lb). Order online now for collection in Carmarthen Farmers Market, Llanelli Street Market, Mumbles or Uplands. Or take a spin and collect from our shop right here on the farm:

Click here for directions to Wernlwyd / Grey Alders.

We stock a range of flavour-filled super-aged mutton together with super-aged beef steaks, roasting joints, burgers, sausages, beef mince and diced beef. (To say nothing of our beef tallow soap, Kenyan coffee and Tafod Teilo cider.) Scroll down for more about Grey Alders.

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Beef and Mutton from the Carmarthenshire hills

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.  Wernlwyd (Eng: Grey Alders) 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.

Our Mutton

Contented sheep at Wernlwyd / Grey Alders

Here at Wernlwyd, we are in no hurry to finish our stock and get it to slaughter.  Most of the lamb you see on supermarket shelves will be lucky if it was six months old.  That may maximise profits for the farmer, but we know an extra couple of winters brings maturity, size and improved taste.  Once killed and cooled, we’ll hang our mutton for forty-two days in the chiller so the meat enzymes can develop its tenderness and flavour.

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 well cared-for and 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 sole purpose on this earth is to convert what we cannot eat (that’ll be grass!) slowly but surely into what we can – high-quality, high-protein muscle meat.

Talking of the environment, 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.

Our Pricing

Our meat costs little more than what supermarkets charge for their highest quality.  But the similarity ends there.  Our older stock means more flavour and our super-ageing brings taste the ‘big boys’ can only dream of. And we know our customers appreciate the very best.

Additional information

Weight N/A
Weight (Kg)

0.284, 0.300, 0.310, 0.312, 0.338, 0.366, 0.390, 0.400, 0.406, 0.446, 0.456, 0.518, 0.552, 0.572, 0.596, 0.610, 0.620


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