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OPEN EVENT DEMONSTRATES QUALITY OF RENAISSANCE MUTTON
Thirty guests including producers, butchers and chefs joined the Mutton Renaissance Club earlier this week (Tuesday 6 March) at a special event in London, to learn more about the success of the Mutton Renaissance campaign and its challenges for the future.
The day included a lively butchery demonstration by Andrew 'Farmer' Sharp. An advocate of Renaissance Mutton, Andrew is passionate about creating a sustainable market for the product.
Demonstrating with two Renaissance Mutton carcasses, Andrew explained how the differences in maturation, breed, provenance and feed as well as the way in which the animal is finished, will all have an effect on the final product.
Andrew said: "Mutton is one of the most delicious meats available, but it's also a complicated product that needs to be treated with care and attention at every stage of the production process, right from the farm to the point of butchery.
"The whole supply chain needs to work together very closely to ensure that the consumer gets the best quality product we can produce, and that starts on the farm. The breed and where it's from, the food it eats and the way in which the animal is finished will all have an impact on the final eating quality of the meat.
"I believe that in order to get the best from a mutton carcase, the meat must go through a maturation process. It should have a good layer of fat, but not too much. Because when it is cooked to perfection, mutton can be just as tender as lamb, but with enhanced flavour."
A lively debate followed Andrew's presentation, before guests sat down to enjoy a wonderful lunch prepared by Quo Vadis head chef, Jeremy Lee and his brigade, featuring three different cuts of Renaissance Mutton including leg, loin and shoulder.
Chairman of the Mutton Renaissance Club, John Thorley OBE and Chief Executive of the Academy of Culinary Arts, Sara Jayne Stanes OBE agreed the event had been hugely beneficial for all involved.
John said: "This has been a fabulous day and I'd like to thank everyone who supported the event. Andrew gave a superb presentation and there was a very in depth discussion amongst our guests on the many excellent qualities of Renaissance Mutton.
"Sheep play a vital role in shaping the British landscape and environment, and because it is packed with Omega 3, mutton contributes towards a healthy diet. Renaissance Mutton plays a valuable part in maintaining this status quo and sustaining the future of the sheep industry.
"It is imperative that the supply chain works together to produce the best quality Renaissance Mutton for our chefs and for the consumer, if we are to get more people eating and enjoying it. It's also crucial that both chefs and consumers understand that different cooking techniques are needed in order to get the best out of the product and create succulent and flavoursome dishes."