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@Jonatyewtree Just had some of your delicious herdwick hoggart at a friends party. Delicious, and a total hit!! :)

— Jo McGrath (@penroo) October 5, 2014

http://www.theguardian.com/lifeandstyle/2013/jan/26/hogget-mutton-good-f...
People who think they know what lamb is all about may do a double take when they first eat hogget and mutton (that's meat from sheep aged more than one and two years, respectively).

What to Eat: Food that's good for your health, pocket and plate
by Joanna Blythman

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Wild Game
In the UK game is defined in law by the Game Act 1831. It is illegal to shoot game on Sundays or at night. Other (non-game birds) that are hunted for food in the UK are specified under the Wildlife and Countryside Act 1981. UK law defines game as including:
Black grouse (No longer hunted due to decline in numbers), Red grouse, Brown hare, Ptarmigan, Grey partridge and red-legged partridge, Common pheasant.
Deer are not included in the definition, but similar controls provided to those in the Game Act apply to deer (from the Deer Act 1991). Deer hunted in the UK are:

The recipe is a celebration of delicious
herdwick and is influenced by Caroline’s
love of heritage, ‘lamb Henry’ is classic
Cumbrian food at its best.
Lamb Caroline

Serves 4
Ingredients:
4 500g shoulder joints of
lamb on the bone
1 clove of garlic
1 diced small diced onion
1 diced carrot
½ diced swede
¼ tablespoon balsamic vinegar
1 tablespoon dried or fresh mint
2 tablespoons of redcurrant jelly
½ pint red wine
black pepper
Sea Salt

Method
1. Mix ingredients together in a bag or tub, refrigerate for 24 hours

http://us2.campaign-archive2.com/?u=ad42dd58bdeb9f4cb7a5b952b&id=104b87e...

Happy Christmas from all at Yew Tree farm
We would like to wish you all a fabulous festive period and a delightful new year.

Christmas Feast Facts

Mutton
Mutton was, up until the Second World War, a delicious meat fit for kings. The Victorians including Mrs Beaton consumed it with a passion, so why is it now considered a fatty chewy second rate product.
Pre war cooking methods were ideal for cooking mutton, before the ‘fast food’ revolution most food was cooked long and slow on a range, instant heat from gas and electric was not available.