Mutton event highlights butchery skills
Published:  05 March, 2012

The Mutton Renaissance Club is hosting a special event at London restaurant Quo Vadis tomorrow (5 March), which it hopes will provide an opportunity for producers and chefs to exchange ideas and build on the growth of the mutton market.

Quo Vadis head chef Jeremy Lee and Borough Market butcher and restaurant supplier Andrew Sharp are teaming up to present the event. Sharp will give a butchery demonstration on the fine art of maturation, using two Renaissance Mutton carcases of different ageing processes, which will be followed by a lunch, cooked by Lee, featuring Renaissance Mutton. Presentations will also be made by chairman of the Mutton Renaissance Club John Thorley OBE and director of the Academy of Culinary Arts Sara Jayne Stanes OBE.

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, and to get mutton back on the nationís plates. The meat comes from traceable farm-assured sheep that are at least two years of age, have been finished on a forage-based diet and matured for at least two weeks post-slaughter.

The campaign is co-ordinated by the Pastoral Alliance in conjunction with the Academy of Culinary Arts. It runs masterclasses, open farm events, and consumer events throughout the year, as well as a competition for student chefs. †

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