Non-stunned Halal
Mature grass-fed UK sheep
Temperature-controlled Woolcool packaging
A French Trimmed Rack of Mutton is the rib section of the sheep carcase, with bone scraped clean between each cutlet so the eye of loin sits exposed above them. This is Certified Halal mutton, produced in the UK, sold as a whole 7-rib rack or portioned into 3-rib and 2-rib pieces for grilling, roasting or slow-cooked curries.
Is a Rack of Mutton the Same as Mutton Cutlets?
Yes - a whole rack is simply the cutlets left joined along the bone instead of separated. Buy the 7-rib whole rack and carve your own cutlets at the table, or order it ready-portioned as a 3-rib piece (370-385g) or a 2-rib piece (275-280g) if you would rather skip the carving.
Rack of Mutton: Cutting Styles and Pack Sizes
Order the whole 7-rib rack, or have it cut down to a 3-rib piece (370-385g) or a 2-rib piece (275-280g). Every style comes fat-on for extra flavour during cooking, or fat-off for a leaner trim.
Packs run from 500g up to 2kg, sold as 500g, 1kg or 2kg weights, so you can match the size to your table.
How Much Rack of Mutton Do I Need?
Use the pack range as your guide: a 500g pack suits two diners sharing a few cutlets each, while the 2kg option covers a table of six to eight alongside rice or salan.
Halal Sourcing and Origin
Every animal is slaughtered by the non-stunned method, Antibiotic-free and Growth hormone-free, and the mutton is produced in the UK. That combination of halal method and domestic origin holds for the whole rack and every portioned cut alike.
Packs are sold in 500g, 1kg or 2kg weights, spanning the same 500g-to-2kg range as the whole rack.
A 500g pack suits two people sharing a few cutlets each, while a 2kg pack serves a table of six to eight.
Allow around 24 hours to defrost fully before cooking.
Once thawed, keep it refrigerated and cook without delay for the best result.
Mutton salan is the classic use for this rack, with the rib bones adding depth to a slow-cooked gravy.
It also suits grilled mutton chops with a dry spice rub, or a whole roasted rack carved at the table for a Sunday-style centrepiece.
Marinate a whole 7-rib rack in yogurt and spices, then roast until the fat renders and the bone tips char, carving it into cutlets to serve.
Pan-sear a 2-rib piece (275-280g) fat-on for a few minutes on each side, then rest it before slicing.
Slow-cook a 3-rib piece (370-385g) fat-off in a spiced gravy until the meat pulls easily from the bone.
How do I carve a whole rack of mutton?
Slice down between each rib bone with a sharp knife, following the line of the bone so each cutlet comes away whole rather than shredded.
Do I need to carve the smaller portions too?
A 3-rib piece (370-385g) or 2-rib piece (275-280g) needs only a cut or two between the bones, since it is already a smaller section of the same rack.
Should I carve it fat-on or fat-off?
Carving is easier on a fat-off rack, since there is no fat cap to cut through first; a fat-on rack takes slightly more care around the edge.
How do I know I have cut in the right place?
Run the knife along the bone rather than across it - each rib should separate as one cutlet, with the bone tip staying attached to its own piece rather than splitting.