The Latest News Headlines

Mutton Renaissance Club Open Event At Jesmond Dene House

According to an 1858 edition of ‘Enquire Within’, “If you wish mutton tendere it must be hung as long as it will keep.”

 

The best length of time to hang mutton was just one of the topics of discussion at the first open event for the Mutton Renaissance Club this season, which took place recently at Jesmond Dene House in Newcastle.

 

Hosted by chef proprietor and member of the Academy of Culinary Arts, Terry Laybourne, and attended by mutton enthusiasts from across the region, the event provided an excellent opportunity for farmers, butchers and chefs to come together and share their experiences of producing Renaissance Mutton for today’s consumer.

 

“Why is it so difficult for producers to get mutton right?” was a question asked by one chef in the audience.

 

Andrew Sharp, of suppliers Farmer Sharp from Cumbria, said: “There are many different elements involved in producing good quality mutton; the sheep has to have just the right amount of fat cover. The breed is important, but so too is how and where the animal is reared and finished, as well as the food that it eats. Hill sheep tend to lend themselves well to mutton and the herbs and grasses that the animal eats as it forages amongst the hills have an impact on the flavour.”

 

Steve Ramshaw who supplied on the day said: “The age at which it is slaughtered will also have an effect on the end product, as well as the length of time the carcass is hung – 21 days seems to be the maximum number of days recommended by most mutton producers.”

EBLEX Regional Manager (North East Region), Steve Powdrill, said: “It’s important to have a specification for mutton to ensure consistency. All of these factors need to be considered when producing quality mutton, as does the way in which the meat is butchered.”

 

Sara Jayne Stanes, Director of the Academy of Culinary Arts said that: “To meet the Mutton Renaissance standard, sheep must be over two years old and the animals must have a forage-based diet (for example, grass, heather and root crops). Sheep should have a given amount of fat cover, and be matured (for example by hanging) for at least two weeks. Mutton producers must be able to provide full traceability records showing where an animal is reared, its breed and its age at slaughter. But careful handling of the animal pre slaughter is vitally important.”

 

Following the discussions, guests were treated to an imaginative lunch prepared by Jesmond Dene House head chef Pierre Rigoutier. Crispy Lap of Northumbrian Mutton with Crunchy Leaves and Sherry Vinaigrette was followed by Mutton Navarin with Autumn Vegetables and Garden Mint.

 

The Mutton Renaissance Club is co-ordinated by the the Academy of Culinary Arts and the National Sheep Association. Existing members of either organisation can join the Club for free while others pay just £45 per year.

 

To join the club contact Julie Jennings on 01684 892661 or email julie@nationalsheep.org.uk.

 

- ENDS –

Notes to editors:

 

The Mutton Renaissance campaign was launched in 2004 by the Prince of Wales to support British sheep farmers who were struggling to sell their older animals, and to get this delicious meat back on the nation’s plates.

 

The campaign is supported by EBLEX Limited and Hybu Cig Cymru Meat Promotion Wales (HCC).