FUW gives mutton campaign season flying start

THE Farmers' Union of Wales got The Mutton Renaissance Campaign 2007 season off to a flying start with a special mutton dinner at the National Assembly for Wales.

The FUW, Hybu Cig Cymru and the Mutton Renaissance Club joined forces to arrange a special four-course meal where the main course was a slow braised shoulder of Elan Valley Mutton with Mutton Faggot and White Onion Sauce.

"Mutton from wide open spaces direct to you" is the ethos of Elan Valley Mutton run by FUW members Tony and Angela Davies from their family farm that launched direct selling over the internet in September last year.

Shortly afterwards they were awarded a bronze medal in the annual Taste of Wales Awards.

The dinner marked the official launch of the mutton season in Wales which begins next Monday (October 1).

FUW President Gareth Vaughan told diners he was delighted that, earlier in the day, Mutton Renaissance held committee meetings at the Assembly.

"The sheep sector is extremely important to Welsh agriculture. Sheep numbers in Wales, according to 2006 Welsh Assembly Government statistics, total 9,350,000, on 15,271, with an average flock of 612.

"Indeed, whilst Wales has only nine per cent of the UK's landmass, we have 27 per cent of the UK's sheep population.

"And, more importantly, we enjoy eating sheepmeat! Household consumption of sheep meat, per person, in Scotland is only 0.9 kilogrammes per person, in Northern Ireland it's slightly better at 1.40 kilogrammes and England stands at 2.70 kilogrammes. Wales is out in front at 5.40 kilogrammes per person.

"I am pleased to say that this is the second function which the FUW has organised in support of mutton. The first was an excellent function at the House of Lords last January.

"Indeed, we are already preparing a paper with a number of interesting and exciting plans to further help you in your important work to promote mutton."

Mutton has the potential to be hugely important to Welsh agriculture and it is hoped the dinner will raise its profile so that more farmers, processors and butchers get involved.

Since the campaign began in 2004 demand for mutton has grown with top London chefs such as Brian Turner, Mark Hix and John Williams proudly displaying it on their menus.

Around 200 family farms, restaurants, butchers and abattoirs across Britain are now rearing, selling and serving mutton and there is no wonder that they do so when it is estimated the mutton market is at around 1,000 tones (34,000 carcases), worth up to £2 million at retail level.

Renaissance Mutton is from sheep that are at least two years old or who show four incisor teeth. Conformation should be E,U,R or O and fat cover should be 2, 3L, 3H or 4L.

The meat should be matured for at least two weeks either by hanging or through the use of vacuum packs.

CAPTION FOR ATTACHED PICTURE: FUW president Gareth Vaughan and Welsh Rural Affairs Minister Elin Jones tuck into their mutton dish egged on by Hybu Cig Cymru-Meat Promotion Wales chairman Rees Roberts and Mutton Renaissance Club member John Thorley, National Sheep Association policy director.

Ends

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