Top chefs and restaurateurs will be promoting mutton by serving it in their restaurants during Mutton Renaissance Week, which runs from 8 November.
The promotion, backed by the Prince of Wales, has the support of chefs Brian Turner and Marco Pierre White, as well as restaurants such as the Castle in Taunton, Northcote Manor in Lancashire and the Ivy in London.
Guidelines for mutton state that it must come from sheep more than two years old, should be hung for at least 14 days, and cooked slowly.
Any other restaurants wishing to support the promotion should call 0870 242 3219.
Bob Kennard from Graig Farm Organics is pictured with samples of his wares.