Shoulder Neck Breast

The cuts are the juiciest, most succulent parts- chest, shoulders and forelimbs. Tender, lean meat cut from the front leg, shoulder and the ribs & neck fillet. Cut into chunks and ready to cook into delectable curries Curry Cut Offers You Unique Tasting, Soft, Trimmed, Bone-In delicious Meat. 

When it comes to choosing the perfect cut, price doesn’t necessarily mean the best. In fact, cuts that include a large amount of bone can be the most flavorsome and tender, where the collagen and marrow from the bone are released when cooking, tenderizing and flavoring the meat.

Tips for cooking Mutton:

• Always go for fresh meat. Don’t keep raw meat outside for a long time. Refrigerate it and use.
• It should be cooked on high flame first, to seal the juices and later on low flame for tenderness.