Published at 13:54, Friday, 12 October 2012

SOME of the region’s top chefs will taste and discuss Herdwick meat during a day of promotion for the breed.

Organised by the Herdwick Sheep Breeders’ Association, the event will be held at Yew Tree and Nook farms in Borrowdale on October 21.

It is hoped chefs can be persuaded to add Herdwick hogget and lamb to their menus in hotels, restaurants and pubs during the peak tourist season.

Starting with a farm walk to see Herdwick sheep in the fields, the chefs will hear that the meat is lean and tender with a rich flavour. They will also learn how the fell farming system shapes the landscape and helps to draw the tourists in.

Yew Tree Farm’s butcher Lee Smith will show how the Herdwick carcass differs from lowland lamb and explain how customers can recognise top quality meat.

Chef Ryan Blackburn from The Cottage In The Wood, Whinlatter will demonstrate how to get good value from, and the best out of different cuts of Herdwick.

Then there will be the chance to taste dishes prepared by David Jackson, head chef at the Leathes Head Hotel in Borrowdale.

Chefs from L’Enclume in Cartmel, which was recently awarded two Michelin stars, will also be at the event.

For information about attending, contact Christina Summerfield on 01539 739202.

Published by http://www.cumberlandnews.co.uk