Andrew Dixon is chef and proprietor of Andrews on the Weir at Porlock Weir in the heart of Exmoor.  He regularly serves Exmoor Horn lamb and mutton

“We use Exmoor Horn lamb and mutton because it has a great texture and finish which gives it flavour that no other lamb offers….”      www.andrewsontheweir.co.uk

For many years the Exmoor Horn was considered to produce the finest British Mutton.  Significant trade was established with London’s restaurants and butchers demanding Exmoor Horn mutton on their menus and counters.

Although over the past sixty years consumer demand for mutton dwindled to virtually nothing, we are now witnessing a resurgence of interest which has been led to a great part by Prince Charles and also the Mutton Renaissance Club which has been established exclusively to raise the profile and market awareness of this premium product.  Any growth in demand for mutton will undoubtedly create natural markets for the Exmoor Horn.  www.muttonrenaissance.org.uk