A new butchers shop is set to open its doors in Kendal this week.
Roast Mutton, in Woolpack Yard, is the realisation of owner Robert Unwin’s ambition to create something truly special in the market town.
Brought up on a north Lancashire smallholding where his family produced all their own meat Robert learnt at an early age about humane animal husbandry and the joy of a freezer full of delicious meat.
Despite a stint in the world of insurance in central London, Robert always found himself wanting to return to the north.
During his time in the City he often found himself being disappointed by the quality of the meat served in many of the restaurants he dined at, often finding that they were unable to meet his expectations in light of his childhood experiences of eating high quality meat that the family had nurtured themselves.
As a result, he found himself becoming increasingly obsessed with the fact that, rather like fine-wine, meat can vary significantly from animal to animal.
It ultimately led to him quitting his nine-to-five job aged of 25 to return to his roots, change career and to retrain as a butcher.
For the last three years Robert has worked in five different butchers’ shops across the region, learning his craft and beginning to answer the question that changed his life – discovering that the best meat-eating experience depends entirely on attention to detail, respect for the animal and the end product at every stage.
As a result he has spent the last nine months visiting farmers across the county doing his research.
As a whole-animal butcher, Unwin strives to use “everything but the moo,” at Roast Mutton, with the goal of zero wasted protein, as a result unusual and custom cuts present no problem to him.
Alongside that he will take the time to share his knowledge with his customers so that they can get the very best cuts of meat they need to create the recipe they have in mind.
Roast Mutton will supply customers with quality locally reared heritage and rare breed grass fed beef, lamb and mutton, as well as pork, poultry and carefully selected locally sourced game.
Robert will also provide a selection of wines to accompany the produce he supplies and will in the fullness of time host tastings and butchery masterclasses at the shop.
He said: “We’ve chosen to take an animal for our own nourishment, so absolutely nothing should go to waste.
“Ultimately the entire process should be about respect for that animal. The skill of the butcher is a determining factor in that process and Roast Mutton is all about that.
“It’s about a meticulous approach to helping customers understand where their meat has come from, that way they can determine the quality of what they are eating, and more importantly they are also supporting local farms who in turn support their local communities.’’
Roast Mutton opens on Wednesday, July 7.
