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The Rise of Quality Mutton
In Victorian times, mutton was more popular than beef. It was eaten across all levels of society, from palaces to cottages. Its qualities were something to discuss with passion, whether its breed, age or the landscape it was reared in. As John Galsworthy wrote in his Forsyte Saga in 1906 “[a saddle of mutton] is nourishing and tasty; the sort of thing a man remembers eating.
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Is dry-ageng of mutton set to revolutionise consumption in Australia?
An interesting report from Australia, showing the eating quality benefits of hanging or dry-ageing. When asked the question about dry-ageing revolutionising Austrailian mutton consumption, pioneering farmer farmer David Thompson replied "Yes, I really do think so.
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Adding Value to Native Breeds and Mutton
This is the text of a talk given at the NSA's Sheep 2016 event by Bob Kennard It’s funny, whilst we would never go into a supermarket and ask for simply “a bottle of wine”, as there is simply too much choice, yet our only choice of sheep meat there is generic ‘Lamb’.
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George Orwell's Recipe for Macon - mutton bacon
It seems that writer George Orwell was a fan of the old traditional practice, most common in southern Scotland, of home-curing and smoking mutton bacon, or ‘macon’. In his private diary entry of 23rd January 1940, Orwell had copied a recipe for the delicacy from a newspaper cutting.
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Small is Beautiful
When you know that a Welsh Borders butcher has won a coveted Great Taste Gold Award for his haggis, and his meat supply chains are just 10 or 20 food miles long, then you realise this must be someone with vision. Andrew Pugh established his first butchery around 1980.
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Mutton: Challenge or Opportunity?
This article is from the US Sustainable Farming magazine, and is a guide to producing quality mutton. Whilst directed at an American audience, most of the information is also pertinant to the UK and elsewhere. Cover article 'Could the emerging quali
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