In celebration of the Mutton Renaissance, some of the UKís best restaurant chefs have developed a few examples of delicious recipes for you to try.
MUTTON AND TURNIP PIE
The filling for this simple pie is slow-cooked to help the flavours of the mutton and the vegetables combine. Serve on a cold day with buttered cabbage, boiled potatoes or mashed swede and enjoy with a fruity red wine.
Like mutton, chunky home-made soups are gaining a new following. This recipe combines both trends in a warming broth ideal for chilly days. It requires some crusty bread and little else.
BRAISED MUTTON CHOPS WITH CIDER AND ROOT VEGETABLES
A great feast for four, this recipe is full of autumnal flavours. Try to find a dry cider made from a single variety of apple. Serve with a celeriac and potato puree and a glass of the cider.
POACHED LEG OF MUTTON WITH A CAPER CREAM SAUCE
This is one of the classic ways to cook mutton; the gentle poaching enables the meat to reach optimum tenderness. Wow your friends by serving it at a dinner party with some red cabbage and baby root veg.
BRAISED MUTTON AND CAPER COBBLER
A hearty mid-week supper that's delicious served on its own or with some creamy mash to soak up the juices.
View our full listings of Mutton Renaissance events
8th March 2012
OPEN EVENT DEMONSTRATES QUALITY OF RENAISSANCE MUTTON
8th August 2011
RESEARCH PROJECT INVESTIGATES MUTTON QUALITY
21st January 2011
WESTMINSTER STUDENT WINS THE 'MUTTON RENAISSANCE STUDENT CHEF CHALLENGE 2010'