A slightly odd idea for a club I know but one worth supporting.

Mr Williams said: "I love mutton casseroles. But
boiled leg of mutton with caper sauce is absolutely fantastic, a
wonderful dish. You have to make sure the mutton is finished off on
grass, the killing and hanging is vitally important. My belief is three
weeks well hung. The cooking aspect should then drop into place.

"It
really hasn’t been on menus for at least 30 years. Part of the problem
is that in the 1970s, 1980s, and 1990s everything was ‘baby’, baby veg,
baby meat. And mutton is at the other end. It just went out of fashion.
And it’s a slow-cook meat, so time was pressure.

I can think of all sorts of reasons why it went out of fashion. The cooking times and the hanging, not really parts of our fast life style any more. It’s also entirely disgusting if badly cooked and it’s very fatty. Thus the caper sauce and so on in the traditional recipes, to cut that grease.

Other than rather elderly and mislabelled lamb I don’t think I’ve actually had mutton in England. I have had it out here, as part of a Brazilian meal called a "rodizio" (essentially 20 odd courses of barbequed meat with rice, beans, potatoes and salad…usually about 20 euros a head) and it can be great. But greasy, as I say.

I’d guess that if you make a mutton stew you need to keep skimming the fat as well.

Anyway, if it does make the shops at all I’d suggest trying it. You might even like it.