Cornwall Project Cull Yaw Whole Shoulder (3kg)


The ‘Cornwall Project’ and their infamous ‘cull yaw’ may be words you have seen pop up on menus at some of the best restaurants in London like Lyles, Brat, The Ledbury, or even humble old us! This is for good reason as it is produce like none other in the country. Matt Chatfield has been working for 12 years supplying Cornish produce to restaurants in London and in the last few years decided to take the helm of his family farm in Cornwall. By using organic, grass fed and highly sustainable methods to rear their cull yaw (the traditional term for a female ewe that is too old for breeding) Matt has gained traction in putting mutton back on the menu, and we are all the better for it. The meat is complex, gamier in flavour than lamb, and more beef like in texture. It is better for the environment to slow rear these animals, as they put essential nutrients back into the soil, creating a better ecological system for biodiversity to thrive and allow the land to regenerate. Strip grazing is implemented to allow the grasslands to regrow, and to stop the animals getting too tubby. All very technically sound for the environmental lot, and very technically tasty those who like to put tasty stuff in their mouths. Winner winner, mutton dinner. What Matt is doing at The Cornwall Project is giving mutton the good name it deserves, bringing it back into popularity, out of the obscurity from which it did not deserve. Nice one Matt

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