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DEFRA Booklet

 

Recipes Leaflet

 

Checklist for Catering Butchers:

1. Speak with your restaurant customers to gauge their interest in Renaissance Mutton
   
   
2. Learn how the chefs intend to use the meat and source accordingly
   
   
3. Work closely with your own suppliers to secure the best breeds and carcasses for taste
   
   
4. Stay informed about the Renaissance Mutton specification and know how to recognise meat that matches the standard
   
   
5. Experiment with maturation periods by hanging carcasses and prime cuts
   
   
6. Utilise the whole carcass by creating added value products
   
   
7. Add further value to the Renaissance Mutton that you sell by communicating the traceability details