Meat, Food, and Farming

Farmer Sharp, meat food and farming insider. Comment is essential!

Friday, 1 November 2013

Mutton

Read my most recent POST on Borough Market's blog
Posted by farmer sharp at 17:00
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Labels: Borough Market, cured mutton, depth of flavour, farming, food consumption, food culture, food quality, Herdwick, lamb, mutton, sheep, Texel

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      • Review of The PigIdea
      • Ice
      • Radio Sharpie - Passionate about Offal Part 2
      • Radio Sharpie - Passionate about Offal, Part 1
      • Meat, Food, and Farming: Pig Swill RePost
      • Radek's Tudor meal
      • Radio Sharpie - Passionate about Knives
      • The Pig Idea #FoodWaste
      • Head and feet etc.
      • Young Farmer Sharp - Guest post by Michael Sharp
      • Autumn is well and truly here
      • Dougy Bowes
      • Pulled mutton shoulder - Recipe
      • Highgrove - The Mutton Renaissance Annual Dinner
      • Cured and Smoked Herdwick Mutton
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About Me

My photo
farmer sharp
The information and knowledge I hold, has been around for years, is not secret and there is no magic involved. Animals have always had fronts, middles and hindquarters since time immemorial. In fact, wooly mamouths had the same basic biology. The cutting up of a woolly mammoth is essentially no different from the cutting up a prime rare breed Luing or Galloway carcase. My vision is to impart all these bits of knowledge and relate it to where we came from, where we are and where we need to be, in order to help more of the general public to enter the agriculture debate and become even more discerning.
View my complete profile

My Blog List

  • SlowFood UK
    It is foraging time!
    6 years ago
  • Life and style: Word of Mouth blog | guardian.co.uk
    Pre-chopped onions aren't pointless if you can't hold a knife
    6 years ago
  • eat the right stuff
    i b damm’d
    7 years ago
  • Sustainable Food Trust
  • Blog: Slow Food USA
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