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DEFRA Booklet

 

Recipes Leaflet

 

Checklist for Abattoirs:

1. Share your own expertise with your chef customers
   
   
2. Learn how the chefs intend to use the meat and source accordingly
   
   
3. Ensure considerate slaughter and post-slaughter handling
   
   
4. All mutton carcasses must be split and spinal material discarded
   
   
5. Experiment with different levels of fat cover and hanging times
   
   
6. Allow for some moisture and weight loss if hanging whole carcasses or prime cuts
   
   
7. Work with your chef customers to ascertain what tastes best
   
   
8. Contact top restaurants to develop new sales