NEW Mutton

Atholl Glens is excited to be able to offer mutton for the first time, in whole or half sheep boxes. Mutton is an exceptional meat, enjoying a revival in British kitchens thanks to the championing of Prince Charles and of celebrity chefs such as Hugh Fearnley-Whittingstall and Gordon Ramsay.

The staple meat in Britain for hundreds of years, considered far superior in flavour and texture to lamb, mutton has virtually disappeared from British menus over the last 50 years. Poor quality meat available during World War II gave mutton a reputation as being tough, and since then changes in farming and cooking lead to it's decline.

With most lambs going to slaughter at 5 months old, farmers were able to see a much quicker return from their animals, so the vast majority stopped producing mutton and focused on it's more profitable relative. Similarly, as the pace of everyday life increased and people began to want everything quickly, food included, people did not want to spend time cooking mutton when they could cook lamb hotter and more quickly.

Now mutton is making a strong comeback. 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 this delicious meat back on the nation’s plates. Hugh Fearnley-Whittingstall, in his River Cottage Meat Book, says, “The word about mutton is starting to get around. Smart chefs are already putting it on their menus, and a few enlightened butchers are beginning to market it as something rather special.”

People are beginning to take far more interest in their food, taking an interest in the welfare of the animals and wanting to know they have been well produced in a natural environment. The slow food movement has contributed to people spending more time in the kitchen, preparing real home-cooked food once more, and mutton fits in perfectly with this philosophy. Best cooked slowly, mutton is perfect for roasting, stewing, casseroles or in a slow-cooker.

Atholl Glens' mutton comes from Scottish Blackface ewes, renowned for their tenderness and full flavour, who have been allowed to mature on the rich pastures and heather hills of Atholl Estates. Such a quality, natural diet creates a fantastic depth of flavour, particularly enhanced by the heather they graze on the moors. The meat is matured on the bone for at least two weeks prior to butchering, developing the flavour and keeping the meat wonderfully succulent.

Why not take a leaf out of the Royal recipe book, and try some truly delicious mutton today? Atholl Glens offers mutton in two boxes - the half-sheep Glen Loch selection, ideal as an introduction to this special meat, or the whole-sheep Glen Derby selection, which is perfect for afficionados or for sharing amongst friends and family, and also comes with free delivery.

For some tasty recipe ideas to help you make the most of your foray into mutton, click here.