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MUTTON RENAISSANCE OPEN EVENT AT NORTHUMBRIAN QUALITY MEATS, NORTHUMBERLAND

 

“It’s so tasty! It’s not what I expected at all!” was the typical reaction from  guests, including a number of catering college students attending the second of this season’s Mutton Renaissance events held recently at Northumbrian Quality Meats near Hexham, Northumberland¹.

 

Hosted by farmer and founder of Northumbrian Quality Meats, Steve Ramshaw, the event, held on his 750 acre farm, was designed to develop the growing popularity of quality Renaissance Mutton and to strengthen the link between producers, butchers and chefs.

 

“Seasonality is so important,” he said “and at this time of year our mutton is at its best. We have around 400 Scottish Blackface ewes, a hardy breed renowned for its sweet flavour and tenderness. The animals have a rich and varied diet which enhances the flavour, and as hill-bred animals the meat tends to be leaner.”

 

Award winning chef from the region, Douglas Jordan, also spoke passionately about just how versatile mutton can be. He said: “It really is a wonderful ingredient and as such it deserves a place on the menu. As chefs you can do so much with it, but it is important to make sure that the animal has been bred and hung properly. Make sure you ask your supplier lots of questions to ensure that you are getting a quality product with just the right amount of fat covering.”

 

EBLEX Regional Manager (North East Region), Steve Powdrill, added: “It’s important to have a specification for mutton to ensure consistency. 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 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.”

 

Chairman of the Mutton Renaissance Club, John Thorley, added: “Mutton used to be seen as nothing more than a cheap, older meat. But in recent years that’s changed because chefs such as Douglas are demanding excellent quality meat that is properly prepared and then treating it properly when cooking it.”

 

Director of the Academy of Culinary Arts, Sara Jayne Stanes, was in agreement. She said: “I’m delighted to see so many trainee chefs here today. As a future chef you will have learnt that it is vitally important to have a close working relationship with your suppliers so that you can feel confident in the quality of ingredients they provide you with. It’s particularly relevant where meat is concerned as there are so many variables involved in rearing and producing livestock to a high standard.

 

“So not only have you had the opportunity to experience for yourselves what a wonderful ingredient Renaissance Mutton is, but hopefully you will also now have a clearer understanding of just how much care and hard work goes into producing the finest quality meat.”

 

Following the presentations and farm tour, guests were treated to a delicious mutton lunch featuring Mutton Broth, Navarin of Mutton and Haricot Mutton.

 

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.

• 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.

• 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

• EBLEX is the organisation for beef and lamb levy payers in England, and is a division of the Agriculture and Horticulture Development Board (AHDB).  It acts to help the English beef and lamb industry boost its competitiveness and promote its products. Its aims are:

-         to encourage better returns for the English beef and lamb industry

-         to stimulate a profitable demand for quality beef and lamb

-         to champion the development of a sustainable industry through improved profitability.

Find out more at www.eblex.org.uk.