Bones with many splinters and not cut cleanly
Too much fat for a leg
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Vendor:
Onlinemeatshop
Fresh Halal British Mutton Boneless Mix Parts - Red Tractor Approved
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Fresh Halal British Mutton Boneless Mix Parts - Red Tractor Approved
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- Description
- Serving Guide
- Storage Handling
- Nutritional Info
- Recipe Ideas
- Dishes
- Product FAQs
Fresh Halal British Mutton Boneless Meat is 100% boneless, cut from the lean leg and shoulder and produced in the UK. It's Certified Halal, diced, chunked, stripped or minced to order in Fat-On or Fat-Off preparation, and suited to slow braises, stews and yakhni rather than quick grilling.
What This Boneless Mutton Cut Is
Every pack is 100% boneless mutton from the lean leg and shoulder, so there's no bone to work around. Choose Fat-On for a richer braise or Fat-Off for a leaner dice; the fat content comes from the preparation you pick, not trimming at home.
Cuts, Prep and Pack Sizes
- Diced: 10-15g, 25-30g or 50-60g
- Chunks: 160-180g
- Strips: 20-30g or 50-60g
- Mince
Every style comes Fat-On or Fat-Off, packed from 500g up to 4kg, so a small dice for yakhni and a bigger chunk for a slow braise can both come out of the same pack range.
Not the Same as Bone-In Curry Cuts
No, this is 100% boneless meat from the lean leg and shoulder, cut as dice, chunks, strips or mince rather than mixed bone-in pieces. If your recipe calls for bone-in curry cuts, this isn't that pack; it's the boneless route to the same slow-cooked mutton curry.
Pressure-Cooking This Mutton
Can this mutton go in a pressure cooker? Yes, the smaller 10-15g dice and thinner strips soften faster than the 160-180g chunks, which prefer a longer braise. Fat-On holds onto more moisture under pressure, while Fat-Off cooks faster for a leaner sauce.
For a weekday portion, order 500g or 1kg; step up to 2kg for a family curry, or the 4kg pack for batch cooking or a bigger gathering. Fat-On or Fat-Off is available at any pack size, so the leaner or richer option scales with however much you need.
Keep this mutton refrigerated until you're ready to cook it, use it within its use-by date, and store any unused Fat-On or Fat-Off portion in the coldest part of the fridge. Cook it thoroughly before serving.
If you're freezing it, portion the dice, chunks, strips or mince first, so only what one yakhni or curry needs has to be thawed.
Typical values per 100 g (raw):
| Energy | 716 kJ / 171 kcal (converted at 4.184 kJ per kcal) |
|---|---|
| Protein | 20 g |
| Fat | 10.2 g |
Basis: untrimmed mutton shoulder, diced or in strips - "Mutton, boneless dice or strips, shoulder, untrimmed, raw" (recipe-calculated from analysed components, not directly analysed). Reference: Australian Food Composition Database, Release 3.0, Food Standards Australia New Zealand (FSANZ), Public Food Key F005983. Based on Australian data.
Mutton Yakhni: Simmer the 25-30g dice gently with whole spices and yogurt until the stock deepens and the meat turns fully tender.
Slow Mutton Curry: Brown the 160-180g chunks first, then let them braise low and slow with onions and tomatoes into a deep, spoonable curry.
Mutton Mince Kebabs: Mix the mince with ginger, garlic and chilli, shape it onto skewers and grill until charred at the edges.
This boneless mutton is built for slow-cooked South Asian dishes with a rich stock or gravy, think yakhni, mutton curry, haleem and keema-style mince. The dice and chunks hold their shape through a long simmer, and the mince works equally well in kofta or biryani layers.
Can this mutton be cooked in a pressure cooker?
Yes, the boneless dice, chunks and strips are all suited to pressure cooking, and the smaller 10-15g or 25-30g dice softens fastest.
How long does it take in a pressure cooker?
Cooking time depends on cut size: the fine 10-15g dice cooks down quickly, while the 160-180g chunks need longer under pressure to reach the same tender result.
What can go wrong when pressure-cooking mutton?
Mixing larger chunks with fine dice in the same batch means the dice can turn mushy before the chunks are tender, so it's best to pressure-cook similar sizes together.
How do I know the mutton is ready?
It should pull apart easily with a fork; Fat-On pieces stay moister if slightly overcooked, while Fat-Off dice can dry out faster once fully tender.