| Having eaten mutton in Wales, it's not to my liking but I adore lamb. I feel sure that wherever you are, there is probably some butcher than can get you some mutton. Martha |
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| Generally, unless you are raised on mutton, it is more of an aquired taste. Not something most Americans really like. However, a BBQ'd whole sheep on a spit is soooo yummy! Years ago our FFA kids did that...one sheep & one hog on spits...sold the bbq dinners and had a dance afterwards. Raised enough ** to fund their programs for over a year.
"The soil is the source of life, creativity, culture and real independence." David Ben-Gurion
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| | | Posts: 2937 | Location: SW Ga. 8a/b | Registered: Apr 21, 2011 | 
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| quote: Originally posted by weakestlink:
Lamb always seems to be available in the food stores, but I never see mutton (meat from mature sheep). What is that?
I think it's because mutton is usually tough, somewhat gristly and has a pretty strong flavor compared to lamb ~ I agree that it is an acquired taste that most Americans haven't acquired! As part of a multi-generational cattle ranching family, we seldom had either mutton or lamb!  But, I have had some incredibly delicious mutton stews prepared by those who raised sheep for a living and think it needs a LONG slow process to tenderize the meat which is why the stew process in the hands of experts is a success. I imagine you could arrange a custom order from a butcher for mutton if you wanted, but why would you? Is there a dish or recipe that you would like to make again ~ maybe something from years ago that you remember favorably? Just wondering...  |
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| When my Dad was in France during WWI mutton was about the only meat they had. He could not stand anymore. I don't remember my Mom ever cooking lamb, my Grandmother did occasionally, as do I these many years later. |
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| I've always heard that mutton is just older lamb and is not as tender, but that's just what I have heard. |
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