The National Sheep Association’s (NSA’s) second ‘Make More of Mutton’ initiative took place at Rhug Estate, north Wales recently where visitors were told of the significant potential for increasing the size of the quality mutton market.
The event highlighted the importance of separating quality mutton animals from standard cull ewes, which means farming them specifically for purpose, ensuring continuity of supply, and producing to the quality which the specific supply chain requires.
Phil Stocker, NSA chief executive, said afterwards: “It is said that back in Victorian times, mutton was a more popular meat than beef. We are not thinking that we will ever return to anything near that, but there is no doubt in my mind that quality mutton has the potential to add more value and increase interest in the product. Today’s event highlighted the need to finish mutton ewes to a high standard, hang and butcher them correctly and produce a final product in line with those that present the product well. Of course cooking it right is essential too.”
This story was originally published on a previous version of the Meat Management website and so there may be some missing images and formatting issues.
