Mutton is often thought of as being a tough, second-rate meat, but nothing should be further from the truth. When cooked long and slow it is a rich, melt-in-the-mouth meat with a superb flavour. The secret is to prepare it well and give it time to slowly reveal its wonders.
HAPPY NEW YEAR! This month’s nutrition news is shoe-horned into a Christmas theme, and it’s just about bursting at the seams with festive good news!