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Mutton Renaissance Masterclass A Sell-Out

Hearty Mutton Broth and spicy Mutton Chop Curry went down a storm at the first Mutton Renaissance Masterclass of the season, hosted recently by Club member and Academy of Culinary Arts member, Mark Hix at Brown's Hotel in London.

Joining Mark was butcher David Lidgate, who was keen to extol the virtues of mutton to an enthusiastic audience of over 50 chefs, butchers and farmers. Stressing the importance of knowing the land that the animal was reared on, he introduced Tony and Angela Davies, farmers who rear sheep on their 1,700 acre open moorland, high altitude farm in mid Wales.

Angela said: "Initially when we started selling our own home-produced mutton it was quiet difficult to persuade consumers to try it, but now through own efforts and the publicity generated by the Mutton Renaissance campaign we find that people are very keen to try mutton. However we are often told that it is difficult to get hold of, which is something that the Mutton Renaissance Campaign is working hard to address.

"Mutton is in season through the winter months and makes the most delicious winter broths, curries and casseroles. It has a richer flavour and a more grainy texture than lamb, and it does need more cooking, but I tell my customers that as the sheep have taken up to five years to grow, and the carcass has been hung for a fortnight, surely they can wait a few hours more for it to cook. It is well worth the wait!"

Mark added: "I describe mutton as 'connoisseurs lamb'. It has a big, long flavour, just like a full-bodied wine. If you explain to customers what it will taste like with just a few words on the menu, they will be much more likely to give it a try."

As well as the interactive butchery and cooking demonstrations, guests also heard from EBLEX Regional Manager (North East Region), Steve Powdrill, who explained the importance of having a specification for Renaissance Mutton to ensure consistency.

Steve said: "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."

A free brochure, 'A Taste for Marketing Mutton', has been produced to provide  producers, abattoirs, butchers and chefs further information on producing, processing and cooking Renaissance Mutton.

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

To join the club, or for a copy of the brochure 'A Taste for Marketing Mutton' contact Mags Barrow on 01684 892661 or email mags@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.
• Renaissance mutton is the meat from a traceable farm assured sheep that is at least two years of age has been finished on a forage-based diet and matured for at least two weeks post slaughter.