Matt's inspiration for fattening retired sheep came from his time spent with Spain’s finest Ibérico pig farmers. He realised that the flavour of the meat came from animals that had walked a long way in their life and put on good quality fat at the end of their lives. The flesh flavour is delicate and the texture of the meat is sublime: gentle resistance followed by a pillowy melting into the mouth. Ikoyi was fortunate enough to use an 8-year-old sheep specially selected for our collaboration with Kristian Baumann of Restaurant 108, who described it as one of the best pieces of meat he's had.
IKOYI we will be sharing some recipe suggestions on their instagram soon.