Non-stunned Halal
Mature grass-fed UK sheep
Temperature-controlled Woolcool packaging
Cutting Styles
Each pack holds one paya: whole for slow braises, or diced into 10-15g, 25-30g or 50-60g pieces for quicker curries.
- Whole - 1 Paya
- Diced (10-15G) - 1 Paya
- Diced (25-30G) - 1 Paya
- Diced (50-60G) - 1 Paya
How to Cook Mutton Paya
Paya rewards slow cooking: simmer or pressure-cook diced trotter for a rich paya korma, or slow-simmer whole pieces for nihari-style soup. Defrost frozen paya for around 12 hours before cooking.
Is Paya the Same as Trotter?
Yes — paya is the South Asian name for mutton trotter, the sheep's foot and lower leg. This 100% mutton, British paya is sold whole or diced into 10-15g, 25-30g and 50-60g pieces.
Common Paya Questions
How much paya should I buy for a family meal?
Since each pack holds 1 trotter, order several packs for a family-sized paya or korma, mixing whole and diced pieces as needed.
Each pack contains a single mutton paya, sold whole or diced into 10-15g, 25-30g or 50-60g pieces. For a family-sized paya or korma, order multiple packs — mix whole pieces for the stock pot with diced pieces for quicker-cooking meat.
Keep mutton paya frozen until needed and defrost for around 12 hours before cooking. Once thawed, cook it the same day and avoid refreezing raw paya.
Mutton paya suits classic South Asian dishes built around slow-released collagen: paya korma, nihari-style paya soup, and paya curry served with naan or rice. Whole trotters work well for an overnight stock pot, while the diced sizes cook faster for everyday curries.
Paya Korma: pressure-cook diced trotter with onion, ginger and garlic until the gravy turns thick and glossy.
Nihari-Style Paya Soup: slow-simmer whole trotters overnight with warming spices for a rich, bone-deep broth.
Quick-Cook Paya Curry: use the 10-15g dice for a weeknight curry that reaches the table faster.
How much paya should I order for a family meal?
Since each pack holds 1 trotter, order several packs so everyone gets both meat and the collagen-rich bone for the pot.
Is whole or diced paya better for a bigger batch?
Whole trotters give the deepest stock for a big batch of nihari-style soup, while the 50-60g dice let you scale a family curry without long simmering.
How do I know I've bought enough paya?
As a rough guide, more packs mean more bone and gravy — for a family meal, plan on several trotters between whole and diced cuts rather than just one.
Can I mix cutting styles in one family dish?
Yes — combining whole pieces with 10-15g or 25-30g dice in the same pot gives both slow-released collagen and quicker-cooking meat for a family-sized paya.