From the field to the plate
By Richard Haugh
A group of local businesses worked together at the Suffolk Show to demonstrate a lamb's journey from the field to the dinner plate.
There were plenty of sheep competing for prizes at the 2008 Suffolk Show but around the corner from the grand ring visitors were shown how some of them make it on to our dinner table.
EBLEX Ltd works with businesses along the beef and lamb supply chain with the aim of helping them to improve their profitability and ensure a higher quality of meat is provided to customers.
EBLEX coordinated the display which started with a demonstration of shearing and spinning wool before moving on to what happens to slaughtered lambs.
The crowd were spared any gory scenes and instead joined a pre prepared carcass for a talk on butchery.
A lamb is chopped and cooked
Suffolk Food Hall's butcher Gerrard King was on hand to explain the types of lamb cut available whilst his chef completed the process by cooking and serving a lamb salad.
"People are getting more aware of where their meat is coming from," said Gerrard.
"As opposed to saying 'my lamb steaks are out of a packet' they're actually from a lamb which is running around in a field somewhere, probably close to where they live."
Watch the video to take a look at how the day went:
last updated: 09/06/2008 at 10:27