Behemoth
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Meat dilemma: Let the people decide....I have a space in my freezer the size of half a lamb. Rob has lambs. The course of action is clear.....
...or is it.
Rob has mutton as well.
He says: "If you do for the Mule I'd recommend having it 50/50 diced and minced, as the joints are quite cumbersome (and fatty) on a Mule, and I personally like using the meat more in curries & tagines rather than roasted, which is why I've given the option. The boning out & mincing is a tenner more, which makes it the same price as the jointed Kerry @ £60/side."
I'm dithering. What should I do? You decide.
p.s. anybody in the Leeds/Bradford area who wants to put an order in I may be able to offer a collection and delivery service.
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tahir
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I'd agree that mutton would be better in curries etc. Anyone tried smoked mutton?
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Northern_Lad
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| tahir wrote: | | Anyone tried smoked mutton? |
Only when I didn't put enough coals on the barbeque...
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Northern_Lad
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Rob! What did I gt last time - a hogget or mutton?
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jocorless
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Think I had lamb but it may have been hoggett - It was very nice whatever it was - We had lamb chops sprinkled with Ras-el Hanout and pan-fried on Sunday with cous cous salad and roasted sweet potatoes -absolutely yummy
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Nick
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I've just had half a mule from him. Leg roasted perfectly, not far from lamb, just Bigger and with more flavour.
Chops are very fatty.
There's a lot of meat on one, however, so check your lamb shaped hole is actually bigger.
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Jamanda
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We've had both the mule and the Kerry mutton, and have decided the Kerry just has the edge for us, being a bit less fatty. But quite frankly, both are great. They roast well, they make great stew and yield the tenderest meat ever for tangines and curries.
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Rob R
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| Northern_Lad wrote: | | Rob! What did I gt last time - a hogget or mutton? |
You had a hogg, mutton is more recent...
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Jonnyboy
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I'd got for the lamb, but that's just because my taste runs to nice pink chops and legs during the summer months. We are into barbeque season, not winter comfort food.
That said, I'm sure either would be lovely.
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Northern_Lad
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| Jonnyboy wrote: | I'd got for the lamb, but that's just because my taste runs to nice pink chops and legs during the summer months. We are into barbeque season, not winter comfort food.
That said, I'm sure either would be lovely. |
Ah, but crispy, sweet barbequed fat on a chop, with the burgendy meat simply warmed through...
Oh, and the cutlets I had last time were left un-trimmed so there was fat all the way down the bone.
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Nick
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The mutton has more of a duvet of fat around it. Wearing a jumper of fat. With added fat. Delicious, but trimmable in most cases.
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Nick
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| Nick Howe wrote: | | The mutton has more of a duvet of fat around it. Wearing a jumper of fat. With added fat. Delicious, but trimmable in most cases. |
That makes it sound bad. It's not, it's fabulous, and as tasty as anything I've had, but I will be trimming some of it, rather than serving as a rack, for example.
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Jamanda
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The fat is very noticeably not in the meat, and is easy to remove, leaving very lean meat behind. I don't see why it wouldn't barbeque very well - I'm sure we'll be giving it a go before too long.
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Rob R
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And if you don't want the fat, pay an extra tenner for mincing & dicing and the butcher will get rid of it. 
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Jamanda
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| Rob R wrote: | | And if you don't want the fat, pay an extra tenner for mincing & dicing and the butcher will get rid of it. |
But I'm saving it all for potential soap and (more likely) firelighters. Why pay more to loose useful stuff?
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mochyn
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Yep, fat need never be wasted. Haven't bought soap or washing powder since I started making my own 18 months ago.
Have both! You know you want to.
Ah, go on, go on, go on, go on, go on.
Go on.
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wellington womble
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I voted hogget, but cos we like to roast and barbeque, rather than curry. Up to you, though!
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Behemoth
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OK, hogget it will be, I'll save the mutton for my winter order if its available.
Thanks for your help.
Now, what shall I have for lunch.....?
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Fee
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 Not that you have a problem with decisions or anything?
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