mutton
- red
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mutton
we have been offered a 'cull ewe' - that is a ewe that is deemed no good for breeding from - for mutton . she is 2 years old, so we are talking tough meat here. we can have her for nothing.. but would have to cover teh costs of slaughter and butcher
I dont have a lot of experience of mutton... would you take up this offer?
I dont have a lot of experience of mutton... would you take up this offer?
Red
I like like minded people... a bit like minded anyway.. well people with bits of their minds that are like the bits of my mind that I like...
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I like like minded people... a bit like minded anyway.. well people with bits of their minds that are like the bits of my mind that I like...
my website: colour it green
etsy shop
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Shirley
NEEPS! North East Eco People's Site
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NEEPS! North East Eco People's Site
My photos on Flickr
Don't forget to check out the Ish gallery on Flickr - and add your own photos there too. http://www.flickr.com/groups/selfsufficientish/
- red
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oh thanks for that link Shirlz.
I have always like the idea of keeping some lambs back for mutton.. just not actually done it...
I have always like the idea of keeping some lambs back for mutton.. just not actually done it...
Red
I like like minded people... a bit like minded anyway.. well people with bits of their minds that are like the bits of my mind that I like...
my website: colour it green
etsy shop
blog
I like like minded people... a bit like minded anyway.. well people with bits of their minds that are like the bits of my mind that I like...
my website: colour it green
etsy shop
blog
- red
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okie.. you are making me feel i should say yes....
Red
I like like minded people... a bit like minded anyway.. well people with bits of their minds that are like the bits of my mind that I like...
my website: colour it green
etsy shop
blog
I like like minded people... a bit like minded anyway.. well people with bits of their minds that are like the bits of my mind that I like...
my website: colour it green
etsy shop
blog
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- Jerry - Bit higher than newbie
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- red
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why not?2pig2sheep1cow wrote:yes i'd go for it.
i've had mutten once and wish i could have it again but no one will eat it in my house.
Red
I like like minded people... a bit like minded anyway.. well people with bits of their minds that are like the bits of my mind that I like...
my website: colour it green
etsy shop
blog
I like like minded people... a bit like minded anyway.. well people with bits of their minds that are like the bits of my mind that I like...
my website: colour it green
etsy shop
blog
Worth the fee, certainly. Loin chops will be tasty, the (rear) legs are good slow roasted - marinated w/olive oil, garlic slivers inserted in cuts all over the roast, then rubbed with a mix of sweet hungarian paprika, black pepper, oregano, rosemary, thyme. Shoulders are nice done this way too, tho' I'm as likely to cut shoulders up for stewmeat, I like it that much. Neckbones and other cuts are also great for stew. The shanks can be slow cooked w/spices as above + red wine. I'd grind odd cuts & have 'lamburgers' well spiced w/black pepper, garlic and chile, grilled with plenty of red wine to go around. Nice Syrah/Grenache blends (cotes du rhones, cd ventoux, etc...) is always my lamb/mutton + grill suggestion.
Others may disagree, but I don't use the fat of older sheep (or deer & goats) and I cut all 'silverskin' off the mutton (have your butcher do it if you're not familiar with this). Removing as much mutton fat as possible gets rid of a lot of 'off-gamey' flavour, in my experience.
Bon appetit!
Others may disagree, but I don't use the fat of older sheep (or deer & goats) and I cut all 'silverskin' off the mutton (have your butcher do it if you're not familiar with this). Removing as much mutton fat as possible gets rid of a lot of 'off-gamey' flavour, in my experience.
Bon appetit!
- red
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thanks CArl - making me hungry! himself has plans for mutton sausage... but we have to decide if we want to take up the offer first! (i think we have been convinced)
Red
I like like minded people... a bit like minded anyway.. well people with bits of their minds that are like the bits of my mind that I like...
my website: colour it green
etsy shop
blog
I like like minded people... a bit like minded anyway.. well people with bits of their minds that are like the bits of my mind that I like...
my website: colour it green
etsy shop
blog
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- Jerry - Bit higher than newbie
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- Jerry - Bit higher than newbie
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the mutton won't be tough if you hang the carcasse long enough and then cook the meat slow enough.
we recently killed a 4 year old wether, hung it for ten days before butchering and the slow roast meat is to die for. Fat for many tastes, but you can trim that off if you wish. The minced breast makes sublime bolognese.
dont look this particular gift horse in the mouth.
we recently killed a 4 year old wether, hung it for ten days before butchering and the slow roast meat is to die for. Fat for many tastes, but you can trim that off if you wish. The minced breast makes sublime bolognese.
dont look this particular gift horse in the mouth.
Gidday
Well mate, I live on mutton, well almost. As far as I am concerned it is the best meat you can get.
Of course, that is as long as the animal is in reasonable condition. Ask why she is being culled, in case it has some nasty disease but other than that you are on a win.
Well mate, I live on mutton, well almost. As far as I am concerned it is the best meat you can get.
Of course, that is as long as the animal is in reasonable condition. Ask why she is being culled, in case it has some nasty disease but other than that you are on a win.
Cheers
just a Rough Country Boy.
just a Rough Country Boy.
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