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Rob R

Joined: 28 Oct 2004
Posts: 31902
Location: York

Posted: Sun Dec 21, 14 10:02 pm Post subject: Mutton
I had another person turn down the chance of mutton in favour of lamb today - I find it so odd that lamb is popular but veal is not. That said I think it's all in the name & that I could change the labels on mutton without incident.

dpack

Joined: 02 Jul 2005
Posts: 46207
Location: yes

Posted: Mon Dec 22, 14 12:53 am Post subject:
i recon i should go on a mutton selling mission sheep get better(in a kitchen sense) with maturity i have nearly eaten the last one

Pilsbury

Joined: 13 Dec 2004
Posts: 5645
Location: East london/Essex

Posted: Mon Dec 22, 14 12:14 pm Post subject:
I think it's in the name, see if you can get away with labelling it field matured lamb and watch it fly.

Nick

Joined: 02 Nov 2004
Posts: 34535
Location: Hereford

Posted: Mon Dec 22, 14 12:15 pm Post subject:
Used To Be Lamb.

Rob R

Joined: 28 Oct 2004
Posts: 31902
Location: York

Posted: Mon Dec 22, 14 1:52 pm Post subject:
I wonder what the legalities are calling it lamb - they didn't take too kindly to horse in place of beef, but the DNA wouldn't be any different in this case...

Nick

Joined: 02 Nov 2004
Posts: 34535
Location: Hereford

Posted: Mon Dec 22, 14 2:04 pm Post subject:
Beef and lamb is clear cut, but I can't see anything that differentiates between lamb and mutton, which is odd.

sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42219
Location: North Devon

Posted: Mon Dec 22, 14 2:12 pm Post subject:
Call it Lamb Plus.

Rob R

Joined: 28 Oct 2004
Posts: 31902
Location: York

Posted: Mon Dec 22, 14 2:17 pm Post subject:

sean wrote:

Call it Lamb Plus.

Nicky cigreen

Joined: 25 Jun 2007
Posts: 9878
Location: Devon, uk

Posted: Mon Dec 22, 14 2:41 pm Post subject:
sell it to people who prefer the taste of mutton

Behemoth

Joined: 01 Dec 2004
Posts: 19023
Location: Leeds

Posted: Mon Dec 22, 14 4:17 pm Post subject:
Traditionally aged lamb. Lamb in a dress. Slow finished lamb. Large lamb.

dpack

Joined: 02 Jul 2005
Posts: 46207
Location: yes

Posted: Mon Dec 22, 14 5:12 pm Post subject:

large lamb

i recon it might be as simple as get some on the telly .last week tom kerridge cooked sprout tops,2 days later my and the g'pigs favorite greens were sold out ,huff,stamps small feet on lodge roof etc .

edit for a ps,

sheep is popular with curry makers but i have issues with less than perfection with halal slaughter.done as well as it can be it is kind ,however sheep is not seen as a premium product (and is often dressed as lamb)

shifting lots might not be as good as shifting some top quality" large lamb"

and pps .

the last one i had needed to be cooked in one go due to a freezer trauma and even frozen as roasted leg it is tasty and tender if slow thawed in the fridge .i suspect one problem is the perception that mutton is tough ,slow roasted it is as tender as a very tender thing.

Rob R

Joined: 28 Oct 2004
Posts: 31902
Location: York

Posted: Mon Dec 22, 14 9:16 pm Post subject:

dpack wrote:

i suspect one problem is the perception that mutton is tough ,slow roasted it is as tender as a very tender thing.

Tough and/or difficult to cook.

Our method of cooking tends to be "show meat some heat, remove when done" no faff, no problem.

dpack

Joined: 02 Jul 2005
Posts: 46207
Location: yes

Posted: Tue Dec 23, 14 1:02 am Post subject:

mine is cook slowly(start hot then reduce to about 160/150fan. times are variable but leg 70 mins a kilo smaller bits maybe 50 mins a kilo,cook it till it is cooked ) ,rest a while (again the bigger the bit the longer the rest) .

carve in thin slices with a very sharp knife for butties or as slabs for eating hot with all the roast dinner stuff

another way with a leg or shoulder is boiling,well poaching is a better description ,wrap it in "mutton cloth"and give it 2 hrs plus an hour a pound

mutton chops are 2 to 4 portions and roast like a rib of beef

yum stuff .

Solorn

Joined: 22 Oct 2008
Posts: 26
Location: Somerset

Posted: Thu Nov 05, 15 9:51 pm Post subject:
I've actually searched for it where I live but it's not been easy to find. I have one more butcher to try then I may have to order it in. I love it slow cooked with red currant jelly

Ty Gwyn

Joined: 22 Sep 2010
Posts: 4613
Location: Lampeter

Posted: Thu Nov 05, 15 10:06 pm Post subject:
The taste of Lamb and Mutton is totally different, That is,to someone that know`s the difference.

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