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Rob R



Joined: 28 Oct 2004
Posts: 31902
Location: York
PostPosted: Sun Dec 21, 14 10:02 pm    Post subject: Mutton  Reply with quote    

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: 32474
Location: yes
PostPosted: Mon Dec 22, 14 12:53 am    Post subject: Reply with quote    

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
PostPosted: Mon Dec 22, 14 12:14 pm    Post subject: Reply with quote    

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: 33534
Location: Hereford
PostPosted: Mon Dec 22, 14 12:15 pm    Post subject: Reply with quote    

Used To Be Lamb.

Rob R



Joined: 28 Oct 2004
Posts: 31902
Location: York
PostPosted: Mon Dec 22, 14 1:52 pm    Post subject: Reply with quote    

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: 33534
Location: Hereford
PostPosted: Mon Dec 22, 14 2:04 pm    Post subject: Reply with quote    

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: 41572
Location: North Devon
PostPosted: Mon Dec 22, 14 2:12 pm    Post subject: Reply with quote    

Call it Lamb Plus.

Rob R



Joined: 28 Oct 2004
Posts: 31902
Location: York
PostPosted: Mon Dec 22, 14 2:17 pm    Post subject: Reply with quote    

sean wrote:
Call it Lamb Plus.



Nicky Colour it green



Joined: 25 Jun 2007
Posts: 8617
Location: Devon, uk
PostPosted: Mon Dec 22, 14 2:41 pm    Post subject: Reply with quote    

sell it to people who prefer the taste of mutton

Behemoth



Joined: 01 Dec 2004
Posts: 18951
Location: Leeds
PostPosted: Mon Dec 22, 14 4:17 pm    Post subject: Reply with quote    

Traditionally aged lamb.
Lamb in a dress.
Slow finished lamb.
Large lamb.

dpack



Joined: 02 Jul 2005
Posts: 32474
Location: yes
PostPosted: Mon Dec 22, 14 5:12 pm    Post subject: Reply with quote    

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
PostPosted: Mon Dec 22, 14 9:16 pm    Post subject: Reply with quote    

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: 32474
Location: yes
PostPosted: Tue Dec 23, 14 1:02 am    Post subject: Reply with quote    

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: 24
Location: Somerset
PostPosted: Thu Nov 05, 15 9:51 pm    Post subject: Reply with quote    

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: 3942
Location: Lampeter
PostPosted: Thu Nov 05, 15 10:06 pm    Post subject: Reply with quote    

The taste of Lamb and Mutton is totally different,

That is,to someone that know`s the difference.

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