Hanger Steak mutton such as our Yorkshire Breakfast

such as our Yorkshire Breakfast Sausages and proper

A tomahawk steak

then peel and marinate with shallots and picked thyme leaves

Even if the skin becomes soggy in a braise after being pre-browned and the flavour is handed on and in any case I love the skin regardless of it being crisp to the teeth or soft and wibbly

stress-free cook

Hanger Steak mutton such as our Yorkshire BreakfastA Distinctive, Deeply Flavoured Steak Best Cooked with Care Chef Valentine Warner loves hanger steak: "Hanger steak, until fairly recently was known more by its French name onglet steak. This cut circumnavigates the diaphragm and so is a long and relatively thin, fibrous muscular steak. Having done a lot of work over the life of the beast it is particularly delicious in it beefiness but with a faint pale offal quality that I love. This is not a cut