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Getting Mutton Back On The Menu
Pubs and restaurants with names like ‘The Leg of Mutton’ or ‘Leg of Lamb’ are being encouraged to come forward and get involved in this year’s Mutton Renaissance Campaign.
“Consumer confidence in the taste and cooking credentials of mutton has really grown,” says chef and President of the Academy of Culinary Arts Brian Turner CBE.
“I think all good British pubs and restaurants – and especially those with mutton in their names - should have this delicious meat on their menus. We know that there are at least 70 pubs out there with names linked to lamb or mutton and we would really love to get them serving mutton this season.”
“The Renaissance Mutton season starts in October and runs until March – as consumers are becoming more aware of this long-forgotten taste, demand is expected to rise.”
The Mutton Renaissance Campaign was launched in 2004 by His Royal Highness The Prince of Wales to support British sheep farmers who were struggling to sell their older animals, and to get this meat back on the nation’s plates. Supported by the Academy of Culinary Arts it aims to re-build the supply chain for mutton and establish the meat as a niche ingredient for chefs and home cooks.
To be of renaissance standard, mutton must be from sheep that have been reared for two years or more. The meat is matured for at least two weeks to ensure a full flavour and improved tenderness.
“Demand for mutton has been led by a number of top chefs and high-profile restaurants such as The Ritz and The Ivy,” says Sara Jayne Stanes, director of the Academy of Culinary Arts
Chefs are now cooking mutton in a variety of ways, illustrating the meat’s versatility. At Café Spice Namaste back strap of mutton (fillet from the loin) is marinated in black peppers and chilli and then chargrilled. At the Blue Print Café, joints (usually shoulders) are mostly slow cooked or braised.
John Williams, head chef at The Ritz and Chairman of the Academy of Culinary Arts, says: "The rich gamey flavour of mutton lends itself particularly well to traditional slow cooked English dishes. Due to the continued popularity of mutton at The Ritz we are now offering it as one of our 'Ritz Classic' dishes which means diners can choose to eat this wonderful meat more often."
And Jeremy Lee, awarding winning chef at The Blue Print Café, added: “As has happened to many foodstuffs, mutton fell into disrepute due to poor cooking and suspect profiteering, not to mention a considerable amount of fat in the meat that - when not fresh - may have a somewhat overwhelming presence.
“The hogget and mutton I eat nowadays puts pay to such charges. We mostly slow cook, or braise the various joints, the shoulder being the choicest cut of which we never tire.”
Mutton is increasingly becoming available from good butchers across the UK and pubs and restaurants wanting to give it a go should ask their suppliers for Renaissance Mutton.
Pubs looking to get involved with the campaign and to feature the meat on their menus should contact the campaign. Recipes, cooking advice and customer information materials are all available too. Email info@muttonrenaissance.org.uk, call 0870 242 3219 or visit www.muttonrenaissance.org.uk
The Mutton Renaissance campaign is co-ordinated by the National Sheep Association and the Academy of Culinary Arts, and is supported by the English Beef and Lamb Executive (EBLEX) and Hybu Cig Cymru - Meat Promotion Wales. The Prince of Wales remains closely involved in the Campaign. As a direct result of the campaign, support for British mutton is growing. Around 200 family farms, restaurants, butchers and abattoirs across Britain are now rearing, selling and serving mutton.
