Home Page
   Articles
       links
About Us    
Traders        
Recipes            
Latest Articles
Mutton
Page Previous  1, 2
 
Post new topic   Reply to topic    Downsizer Forum Index -> Seasonal and Frugal Shopping
Author 
 Message
dpack



Joined: 02 Jul 2005
Posts: 32591
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: 3947
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.

Rob R



Joined: 28 Oct 2004
Posts: 31902
Location: York
PostPosted: Thu Nov 05, 15 10:14 pm    Post subject: Reply with quote    

We had a customer come to the farm the other day because we have mutton. I'm still amazed by the number of times I'm asked specifically about the availability of mutton though, how it's so hard to find and then they never actually order any. I guess that's why you can't get it anywhere else.

Ty Gwyn



Joined: 22 Sep 2010
Posts: 3947
Location: Lampeter
PostPosted: Thu Nov 05, 15 10:26 pm    Post subject: Reply with quote    

You`d have more chance of finding mutton in any of the big cites than out in the country,
That`s where the majority of the fat killing ewes end up.

Nick



Joined: 02 Nov 2004
Posts: 33569
Location: Hereford
PostPosted: Thu Nov 05, 15 10:53 pm    Post subject: Reply with quote    

Booker carry it routinely.

Behemoth



Joined: 01 Dec 2004
Posts: 18956
Location: Leeds
PostPosted: Fri Nov 06, 15 1:08 am    Post subject: Reply with quote    

And Booker are?

Rob R



Joined: 28 Oct 2004
Posts: 31902
Location: York
PostPosted: Fri Nov 06, 15 1:37 am    Post subject: Reply with quote    

Behemoth wrote:
And Booker are?


My best customers...


...no, not really. They're a cash & carry.

Slim



Joined: 05 Mar 2006
Posts: 4450
Location: New England (In the US of A)
PostPosted: Fri Nov 06, 15 2:17 am    Post subject: Reply with quote    

I prefer mutton.

I had a friend raising sheep who would get mad at her meat cutter for sending the cuts back marked "lamb" as they were over 1 year old, the age at which she said it was illegal to call them lamb any more. Also, she was proud of her mutton, and didn't want to feel like she was trying to slip it through as something it wasn't!

Definitely a customer education problem more than anything here.

Nick



Joined: 02 Nov 2004
Posts: 33569
Location: Hereford
PostPosted: Fri Nov 06, 15 7:27 am    Post subject: Reply with quote    

Rob R wrote:
Behemoth wrote:
And Booker are?


My best customers...


...no, not really. They're a cash & carry.


The people who supply an awful lot of caterers, pubs, restaurants and independent shops with their supplies.

Hairyloon



Joined: 20 Nov 2008
Posts: 14556
Location: Today I are mostly being in Yorkshire.
PostPosted: Fri Nov 06, 15 8:53 am    Post subject: Reply with quote    

Is this why it is unusal to find a lamb curry anywhere? Almost always they are described as "meat".

Nick



Joined: 02 Nov 2004
Posts: 33569
Location: Hereford
PostPosted: Fri Nov 06, 15 9:01 am    Post subject: Reply with quote    

Hairyloon wrote:
Is this why it is unusal to find a lamb curry anywhere? Almost always they are described as "meat".


That has always been my thought.

dpack



Joined: 02 Jul 2005
Posts: 32591
Location: yes
PostPosted: Fri Nov 06, 15 11:27 am    Post subject: Reply with quote    

curry a pound
meat curry two pounds
named meat curry three pounds


ps rob's kerry hill mutton is superb and available nation wide

sean
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 41591
Location: North Devon
PostPosted: Fri Nov 06, 15 6:58 pm    Post subject: Reply with quote    

One of the curry houses in Torrington specifies mutton. I suspect that they assume that most people in a rural area know what it is and are going to be ok with it.

sean
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 41591
Location: North Devon
PostPosted: Fri Nov 06, 15 7:01 pm    Post subject: Reply with quote    

Slim wrote:
I prefer mutton.

I had a friend raising sheep who would get mad at her meat cutter for sending the cuts back marked "lamb" as they were over 1 year old, the age at which she said it was illegal to call them lamb any more. Also, she was proud of her mutton, and didn't want to feel like she was trying to slip it through as something it wasn't!

Definitely a customer education problem more than anything here.


Though that would be hogget. It's not mutton until it's over 2 years old I think.

Post new topic   Reply to topic    Downsizer Forum Index -> Seasonal and Frugal Shopping All times are GMT
Page Previous  1, 2
Page 2 of 2
View Latest Posts View Latest Posts

 

Archive
Powered by php-BB © 2001, 2005 php-BB Group
Style by marsjupiter.com, released under GNU (GNU/GPL) license.
Copyright 2004 marsjupiter.com

<-- -->