A little while ago I got in contact with the National Sheep Association to see how we would work together and they put me in touch with Bob Kennard - the leading expert on mutton in the UK (maybe the world?!) and author of 'Much ado about Mutton' - a man who's become affectionately known in our household as 'the Mutton Man'.   We'd met up and talked all things mutton in London and when he mentioned that the NSA would be running a stall at the Royal Welsh Winter Fair and mutton tasting was part of the plan I jumped at the opportunity to get involved.  Over the course of 2 days over 100 people tried 3 different breeds of mutton leg, all cooked expertly by Lavinia Vaughan (Porth Farm cookery school) - what we found was that universally people loved the mutton and could taste definite differences in both flavour and texture.  The conversations I had with farmers and breeders at the show also brought home how important it is for British sheep farmers to have a way to showcase their fantastic products, especially forgotten gems like Mutton, something we're aiming to do with Big Field.  Expect more posts in the coming months focused on Mutton recipes as we experiment both with traditional dishes and some more modern approaches...