Welcoming the guests, EBLEX foodservice project manager, Hugh Judd, said: “Over the next two months I will be travelling all over the country in a bid to get lamb back on the menu. This tour will see all guests get up close and personal with the animals.
Howard Bates, an eighth generation farmer, welcomed everyone to his farm before showing them around. He said: “When you choose lamb, you are buying into the very core of the countryside. Sheep breeds have evolved over time to cope with the different conditions posed by varying landscapes and weather conditions across the country. We have to know which breeds are suited to their land and how to get the best out of them.
“Farmers have never before been as market-focused as they are now. It is our job to create the best finished product we can for retailers and caterers. Using our local farming traditions, coupled with EBLEX’s expert knowledge, we are able to produce good quality lamb that is consistently tender, succulent and flavoursome with minimal plate waste.”
A butchery demonstration by master butcher Viv Harvey followed. Harvey showcased a number of lamb cuts and addressed the chefs by saying: “From the moment I put the lamb on my butcher’s block, I treat it as if it’s about to go onto someone’s plate. I try to avoid wastage as much as possible but if a consumer can’t eat something there is no point in leaving it in.”
Harvey ended his demonstration by encouraging the guests to think about using more of the carcase. He said: “I would encourage all chefs to make more of the carcase. By ordering a whole carcase you will not only have access to the usual primals, but you will also be able to use a whole range of other great value cuts. The specials board is a fantastic and flexible way to try out new cuts of lamb with your customers, before you add them onto your main menu.”
Guests were then invited to try a selection of the cuts being showcased, by cooking them up for themselves on a barbecue. One chef who attended, said: “I found today very useful - it’s great to see where it all begins and I will definitely be trying a couple of the new cuts on my menu.”
From Kent, the Five Star Lamb Tour moved on to Devon, which was another very successful event. The next stops are Nottinghamshire (9 October) and Lancashire (17 October). If you would like to attend one of these events, please email Laura Harrison at laura@nimblejack.co.uk or call Hugh Judd on 07966 083164.