rabbiter Posted December 9, 2015 Report Share Posted December 9, 2015 im with colin there,lol,we do mutton,and theres a LOT more fat on them than there is on even the fattiest lambs that I cut up,lol............ Quote Link to comment Share on other sites More sharing options...
ben0850 Posted December 9, 2015 Report Share Posted December 9, 2015 Mutton is fantastic but older sheep and our cull yows are always snapped up at market by the buyers who look after the processed food markets...my understanding is that the older meat holds together better when preparing ready meals / Ginsters filth etc... I agree with the OP tho, it's fab meat and really not appreciated! Quote Link to comment Share on other sites More sharing options...
spinach Posted December 9, 2015 Report Share Posted December 9, 2015 Old sheep both ewes and rams are bought for lots of unfathomable reasons baby food with extra calcium ,no waste, and bigger are often put into the healthy slimmers ready meals , lots of flavour (ram) and little fat ,(spent ewe). Just sold a few for silly money but still cannot see the profit for them, not complaining though. If butchered right mutton can have less fat , but you've really just got to poor the stuff off. John. Quote Link to comment Share on other sites More sharing options...
colin lad Posted December 10, 2015 Report Share Posted December 10, 2015 (edited) before i moved to the farm shop where i work now i did 14 years at a meat wholesalers where we only dealt with mutton and chicken, we averaged 750-1000 mutton carcases a week though you can get some lean mutton (the skanky ones as we called them) i would say about 95% were fatty an quite a bit more fatty than lamb as lambs are young and not over 1 year old as they then become hoggets, and mutton is older meat, colin Edited December 10, 2015 by colin lad Quote Link to comment Share on other sites More sharing options...
islandgun Posted December 10, 2015 Author Report Share Posted December 10, 2015 certainly the mutton we have is fatty, i always thought it was that, that helped the flavour, Our wedders are castrated rams and because we cant "finish" the lambs in one year they are kept at least until one year old and if they are lucky (for one reason or another) two perhaps three yrs old, we do send lambs to auction on the mainland which are then finished more intensively, for the last twenty years i have thought that Hebridean mutton should be marketed as a premium product due to its almost wild existance Quote Link to comment Share on other sites More sharing options...
colin lad Posted December 10, 2015 Report Share Posted December 10, 2015 as we always said in the trade no fat no waste no taste colin Quote Link to comment Share on other sites More sharing options...
loriusgarrulus Posted December 10, 2015 Report Share Posted December 10, 2015 I remember buying some renaisonce mutton as it was called years ago as a treat. It was very expensive. Came with its own cookery leaflet. Glad I found Paks now as it is quite reasonable there. Quote Link to comment Share on other sites More sharing options...
Tam Posted December 11, 2015 Report Share Posted December 11, 2015 Scrag end, off cuts or leftovers cut into strips & deep fried in spicy breadcrumbs or batter & served with chili dip :good: Quote Link to comment Share on other sites More sharing options...
eieieio Posted December 13, 2015 Report Share Posted December 13, 2015 No doubt a silly question - would mutton heart cook the same as lambs hearts? Stuffed lambs hearts wrapped in bacon is one of my favourite dinners. Quote Link to comment Share on other sites More sharing options...
aister Posted December 13, 2015 Report Share Posted December 13, 2015 Does anyone on here salt mutton? Quote Link to comment Share on other sites More sharing options...
islandgun Posted December 13, 2015 Author Report Share Posted December 13, 2015 Does anyone on here salt mutton? sorry no, do you have a recipe ? Quote Link to comment Share on other sites More sharing options...
colin lad Posted December 13, 2015 Report Share Posted December 13, 2015 No doubt a silly question - would mutton heart cook the same as lambs hearts? Stuffed lambs hearts wrapped in bacon is one of my favourite dinners. yep and the kidney and liver Quote Link to comment Share on other sites More sharing options...
FalconFN Posted December 13, 2015 Report Share Posted December 13, 2015 Does anyone on here salt mutton?Sounds nice, I imagine quite strongly flavoured though. I think I saw something on one of those hands-on-history type programs, possibly the The 1800s house. Quote Link to comment Share on other sites More sharing options...
Lord Geordie Posted December 14, 2015 Report Share Posted December 14, 2015 less fatty??? you sure colin The mutton I used to get was fat free other than the little bit below the skin Quote Link to comment Share on other sites More sharing options...
colin lad Posted December 14, 2015 Report Share Posted December 14, 2015 The mutton I used to get was fat free other than the little bit below the skin scanky old stuff then totally different to nice covered bit of mutton, try some of that you will be surprised how much better it taste's colin Quote Link to comment Share on other sites More sharing options...
Blackpowder Posted December 14, 2015 Report Share Posted December 14, 2015 Does anyone on here salt mutton? A small one woman business near here does ,'restit' (might not be the proper word) mutton which I think is salted and smoked. A recipe I understand is from your part of the world. Blackpowder Quote Link to comment Share on other sites More sharing options...
islandgun Posted December 14, 2015 Author Report Share Posted December 14, 2015 A small one woman business near here does ,'restit' (might not be the proper word) mutton which I think is salted and smoked. A recipe I understand is from your part of the world. Blackpowder Hm Reestit mutton, (just looked it up) Shetland origin brined and smoked in rafters above a peat fire, sounds great, Im making a smoker next year, looks like a something to try cheers Quote Link to comment Share on other sites More sharing options...
aister Posted December 14, 2015 Report Share Posted December 14, 2015 Reestit mutton is delicious especially reestit mutton soup. There is a few different "recipes" and ways to make reestit mutton but we always mixed water and salt until there was enough salt in it to float a small potatoe with a 2" nail stuck in it then the meat went in and was held under with a clean stone. After a week in the pickle it was hung up to dry, hung above a peat burning fire definitely gives it more taste but mine is just hung above the boiler. Some might add sugar to the brine and saltpetre, there is different ways to do it. Quote Link to comment Share on other sites More sharing options...
lord_seagrave Posted December 19, 2015 Report Share Posted December 19, 2015 I have a good mate who always has the Lamb Henry if it's on the menu. When I've been up in the Lakes, I've enjoyed that even more than the walking! Epic grub. LS Quote Link to comment Share on other sites More sharing options...
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