Learn the difference between lamb, hogget and mutton, and why older animals should make a return to our tables, while we prepare a dish showcasing some fantastic produce and talk you through cooking over direct heat.

Quince jelly and sherry vinegar are combined with butter to form a glaze, and crumbly Wensleydale cheese is mixed with toasted hazelnuts, parsley and sheep’s sorrel to make a delicious crumb. Served on a toasted crumpet.