Mutton

[Jovial Monk]

At the Wayville Farmers Market this morning I saw a new stall.

Sells hogget & mutton.

One of my former employees, dead now nearly 7 years poor woman, was always moaning she couldn't find mutton anywhere, only lamb and occasionally hogget. She rhapsodised about 'crisp mutton' whatever that is.

But next Sunday will likely buy a small mutton joint to roast (get the roasting done in cool of early Monday morning) and see if it is better than lamb. Guy grows the sheep himself & they are killed locally: no long truckrides w/o drink or food, then standing in yards etc for another day or two then yet another long truckride, no way to get good meat!

That is what I love about REAL fucking markets! Talk to the guy who farmed the meat/veg/fruit and get the best out of it!

Ummm inspiration about another post in Off Topic!

[Hebe]

Mutton is great, but it's hard to get now, along with things like pickled pork. As it's older meat, it's really good boiled or casseroled, and it has quite a strong flavour, which I reckon is why it's out of favour with today's palates , which don't seem to like anything strongly-flavoured.

[Jovial Monk]

I fucking LOVE strong flavors!

Boiled?

[Hebe]

Yes, with a good sauce. Wonderful.

[Jovial Monk]

More details?

Haven't had mutton since I was twelve or so and that was, hmmmm, eeerrrrrrrr a while ago!

What cut to boil, how long, what sauce?

[Hebe]

http://uktv.co.uk/food/recipe/aid/557468

Like this. A bloke with your skills will find it easy. Long slow cooking is what's needed. Caper sauce is good, a good parsley white sauce is also good.

Perhaps not for summer - not an Adelaide summer anyway.

[Jovial Monk]

Thx.

no roast in cool of morning & cool it and eat slices of it cold.

[JW Frogen]

When I sought out under aged booze I dressed as a mutton hiding my lamb.

[Jovial Monk]

Wondered when mutton-dressed-as-lamb would appear

You gave it a nice twist tho!