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MUTTON RENAISSANCE OPEN EVENT AT HENFRON FARM

With eighteen inches of rainfall a year, the solar panels used to generate electricity at Henfron Farm in Elan Valley, Rhayader, Wales often need to be supplemented with a wind turbine.

But according to farmers Tony and Angela Davies, the high rainfall creates conditions which are ideal for their Welsh Mountain sheep, which graze naturally on the moorland pastures and herb rich hay meadows on their 1,700 acre hill farm.

As proprietors of the Elan Valley Mutton Company and true Mutton Renaissance enthusiasts, Tony and Angela were delighted to host the first of this season's Mutton Renaissance open events and keen to demonstrate how they have made a successful business from producing Renaissance Mutton.

Tony said: "We started selling mutton five years ago and since then the business has gone from strength to strength, though we've had to work hard to change perceptions. Many people regard mutton as a cheap meat, but it's actually really difficult to get it right. It takes time and expertise, both on the farm and beyond."

Angela explained: "Our sheep are slaughtered at a local abattoir and processed by our local butcher and the mutton carcases are then left to hang for at least 12 days. Just as it takes a long time to grow and mature, the meat also needs to be cooked slowly. But we think the end product is worth waiting for.

"Our mutton has a wonderful rich texture. Similar to beef, it is bursting with flavour, with a meaty, succulent taste, making it perfect for any roast, casserole, stew or curry. It can even be cooked on a griddle or barbecue!"

The day began with a farm tour and was followed by a butchery demonstration by Graham Titchener, marketing executive at Hybu Cig Cymru - Meat Promotion Wales (HCC).

Graham explained 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). Elan Valley Welsh Mountain sheep consistently produce a delicious tasting meat having spent three to four years grazing the moorlands.

Sheep should also 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.

Following the butchery demonstration, guests were treated to a delicious mutton lunch featuring Mutton Ham and Mutton Salami Canapés, followed by Roast Mutton with Seasonal Accompaniments.

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 £50 per year.

To join the club, or for a copy of the brochure 'A Taste for Marketing Mutton' contact Mags Barrow on 01684 899255 or email magsbarrow@pansa.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.

 

Pastoral Alliance (PA) is the organisation developed by National Sheep Association (NSA) to look after the activities in which it has an interest but which do not come into its mainstream activities.  These include Mutton Renaissance, The Welsh Commons Forum, The Foundation of Common Land for Britain and Ireland and the emerging group for invigorating the Wool Market prompted by His Royal; Highness The Prince of Wales.

Director: John Thorley OBE.  Office Manager: Mags Barrow

 The Academy of Culinary Arts is Britain's leading professional association of Head Chefs, Pastry Chefs, Restaurant Managers and quality suppliers.  While concerned with raising standards and awareness of food, food provenance, cooking and service, it is equally focused on investing in the future with the new generation of young industry people through its education and apprenticeship programmes, its awards and career opportunities.   'Chefs Adopt a School' is the Academy's charity that encourages members to 'adopt' a school and teach children about food, where it comes from, how to taste and cook it. Royal Patron: His Royal Highness The Prince of Wales.  President: Brian Turner CBE. Chairman: John Williams MBE.  Director Sara Jayne Stanes OBE