Huge hit for Mutton Renaissance Masterclass

The first Mutton Renaissance Masterclass of the season, hosted by club member and academy of culinary arts member, Mark Hix at Brown's Hotel in London, was a huge success, with delights such as mutton broth and spicy mutton chop curry going down a storm.

Joining Hix was butcher David Lidgate, who began by stressing the importance of knowing the land that the animal was reared on. He then introduced Tony and Angela Davies, farmers who rear sheep on their 1,700 acre open moorland, high altitude farm in mid Wales.

Davies commented: "Initially when we started selling our own home-produced mutton it was quiet difficult to persuade consumers to try it, but now through own efforts and the publicity generated by the Mutton Renaissance campaign we find that people are very keen to try mutton. However we are often told that it is difficult to get hold of, which is something that the Mutton Renaissance Campaign is working hard to address.

"Mutton is in season through the winter months and makes the most delicious winter broths, curries and casseroles. It has a richer flavour and a more grainy texture than lamb, and it does need more cooking, but I tell my customers that as the sheep have taken up to five years to grow, and the carcass has been hung for a fortnight, surely they can wait a few hours more for it to cook. It is well worth the wait!"

Hix added: "I describe mutton as 'connoisseurs lamb'. It has a big, long flavour, just like a full-bodied wine. If you explain to customers what it will taste like with just a few words on the menu, they will be much more likely to give it a try."

As well as the interactive butchery and cooking demonstrations, guests also heard from EBLEX regional manager (North East Region), Steve Powdrill, who explained the importance of having a specification for Renaissance Mutton to ensure consistency.

A free brochure, 'A Taste for Marketing Mutton', has been produced to provide  producers, abattoirs, butchers and chefs further information on producing, processing and cooking Renaissance Mutton.

The Mutton Renaissance Club is co-ordinated by the National Sheep Association in conjunction with the Academy of Culinary Arts.

The masterclass took place on Friday 9 January.

Words: Maria Bracken

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