Hanger Steak mutton such as our Yorkshire Breakfast

such as our Yorkshire Breakfast Sausages and proper

stress-free cook

Take your time here - pride yourself on precision

Its character is almost gamy

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

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