A land of sheep and glory

Why did the English stop eating mutton? And what can sheep farming tell us about the birth of capitalism in England? In this episode, Lewis Bassett visits Smithfield's meat market with Pen Vogler, the author of 'Scoff'. He speaks to Maia Pal and George Comninel about the what, where, when and why of capitalism. We hear from Susan Rose on how wool made England rich. Ben Rogers explains how the English cooked their meat with the help of dogs. We visit Matt Chatfield's farm in Cornwall. Hear how Jeremy Chan, head chef at Ikoyi, cooks mutton and chef Rezaul Haque tells us about the status of mutton in Bengali cuisine today.

This show was produced by Lewis Bassett, with music from Forest DLG.

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