Mutton renaissance masterclass

Butchers, chefs, farms and mutton enthusiasts gathered at Lucknam Park Hotel in Chippenham for the last of this season's Mutton Renaissance Club open events.

Guests were treated to mutton canapés and a lunch of 'slow roast and braised Renaissance Mutton' prepared by head chef Hywel Jones and his team.

Prior to lunch, south west regional manager for EBLEX Phil Hadley used a 'virtual sheep' presentation to stress the importance of having a tight specification for mutton to ensure consistency. He explained that to meet the Mutton Renaissance standard, sheep must be over two years old and have a forage-based diet. The carcase should have a good amount of fat cover and be matured for at least two weeks.

The event also featured a seam butchery demonstration by Andy Cook and Darren Britton from Walter Rose and Son, which supplies Lucknam Park.

The Mutton Renaissance campaign was launched in 2004 by the Prince of Wales to support British sheep farmers who were struggling to sell their older animals. It is supported by EBLEX and Hybu Cig Cymru - Meat Promotion Wales (HCC) and the Club is co-ordinated by the National Sheep Association in conjunction with the Academy of Culinary Arts.

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