Carn Edward brings Welsh mutton to the massess

18 January 2018

Carn Edward, producers of Welsh lamb and Longhorn beef in Pembrokeshire, featured on Channel 4’s Jamie and Jimmy’s Friday Night Feast over Christmas. The episode, which aired on 22nd December 2017, championed mutton meat, showcased the best that Welsh mutton has to offer and saw Jamie Oliver preparing dishes such as kofta balls and mutton lollipops.

 

Robert Vaughan, one of Carn Edward’s farmers, said: “We were very pleased when Channel 4 approached us with an opportunity to provide such exposure to mutton. We had to keep the appearance a secret for a good part of last year but hopefully the viewers thought it was well worth it. Maybe we’ve persuaded some to sample the meat for the first time.

 

“There is huge market potential for our mutton. The extra age of mutton grazing on our mountain gives it a darker colour and extra marbling producing a sought after characteristic flavour. To ensure ultimate tenderness we dry age the meat for a minimum of 14 days to tenderise and concentrate the flavour further, adding to the culinary experience.”

 

Produced by sheep that are older than two years of age, the meat has a more distinct flavour than lamb and is often used in stews, curries and pies, and Carn Edward recently introduced its own range of mutton pies.

 

Robert explains: “We developed the recipe for our mutton pies over a 12 month period in order to ensure the finished products were completely natural and free of any extras or additives. All of our meat carries the Red Tractor assurance mark which covers animal welfare, food safety, traceability and environmental protection. We’ve had a great response to them so far and now they’re available through our website.”

 

They start at £3.50 for small individual pies, through to £12.50 for a large family pie and these are currently available via the website and from the Aberystwyth Farmers’ Market, Swansea’s Uplands Market and the Old Market Square Delicatessen in Carmarthen.

 

Carn Edward, a client of Cywain which has been supporting them to develop new markets for growth, is managed and farmed by brothers Robert and Richard. It was once home to and farmed by their grandparents and it is where their father was born.

 

The farm runs as a typical livestock hill farm, with a closed flock comprising of 750 pedigree Lleyn breeding ewes and a native herd of 200 pedigree longhorn cattle, with all calving and lambing taking place in the spring and all animals pasture grazed. Carn Edward has been selling directly to customers for a number of years and has utilised farmers markets and food festivals well. Its gardens and tea rooms Penlanuchaf in the Gwaun Valley have also provided an opportunity to capitalise on meat sales growth and with Cywain’s help, the business is now exploring ways of targeting alternative market channels.

 

The Jamie and Jimmy’s Friday Night Feast episode that features Carn Edward can be viewed here until 20th January 2018. As well as discussing the merits of mutton meat and featuring a variety of mutton dishes for viewers to try at home, the programme also included a segment where Jamie and Jimmy create a naked calendar, with the help of young Pembrokeshire farmers, in order to promote British mutton. The calendar can be downloaded here

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