Believe it or not we sometimes go quite a while without actually eating any of our mutton. I always seem to have extra customers come through by word of mouth and end up selling it all after each kill.
Last night we had mutton mince in a simple, proper, shepherd’s pie and it was amazing. After a few months, I forgot about the delicious smell, the texture and the fat ( I love eating the fat).
Find some mutton produced near you and make a sheherds pie the only way it’s meant to be. . . . with mutton!
Believe it or not Mutton is not always what it seems.
We are part of Prince Charles’ Mutton Rennaisance campaign. The campaign rightly draws the destintion between hogget lamb (over a year old) and Mutton (over 2 years old), but that is about it.
What about wether mutton? What about an old yow? There is an important difference in both taste and texture and therefore a difference in how you should cook them.
I know some people who sell hogget lamb as mutton (just plain dishonest) as it does take a long time to produce quality 3-4 year old mutton. But as far as I’m concerend it has to be over 3 to have the depth of flavour we all love so much.
In times when wool was worth something, wethers (castrated male sheep) were kept in numbers just for their wool. At the end of their working life they were killed for meat. As they were not produced especially for this purpose they were a scarcity and in great demand by the great and the good. Often used as a sunday best joint or for prime mutton chops.
As Mrs Beeton said:
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