strong tasting lamb..... was it off?

cornishchick

Hi all, I brought a leg of lamb on friday with todays date on it, I split it in half and put one half in the freezer and left one half all wrapped up in the fridge for our valintines meal. It smelt ok, so i cooked it, but after eating a few slices, it has a very strong after taste, not a lamby taste, IYKWIM.!
so was it off, or just "matured"
and if its not off... what can I do to disguise the taste and not waste it?

Butterfly_Brain

Probably Mutton, I would take it back to the shop where you bought it from and tell them that this is misrepresentation of product and that if you don't get your money refunded you will take it to trading standards (Which I would anyway, keep some back if you are going to do this) Oh and name and shame the shop so we all know to avoid buying lamb there.

meritaten

I was thinking Mutton too! its cheaper than lamb and some one could have substituted it for lamb. Tho saying that, I think Mutton is rather nice - but I would use it for stews or casseroles as the taste is really strong!

cornishchick

thanks Guys, OH thinks it tasted lovely... so must be my taste buds, but it was on offer in Sinsbobs... 1/2 price... so maybe your both right..only brought it there as was working in the town. nearest one to me is 15 miles from here. I may ring them tomorrow and complain and see where it gets me. not back in that town for another week..


might make a curry with whats left if no need to take it back lol

meritaten

mutton curry - lovely!
being welsh, I would use it for cawl ( a type of stew, its the traditional meat), I would be happy to post the recipe if you would like it.

cornishchick

meritaten wrote: »

mutton curry - lovely!
being welsh, I would use it for cawl ( a type of stew, its the traditional meat), I would be happy to post the recipe if you would like it.

that would be lovely thank you , would i be able to freeze any left over?

nuatha

As lamb matures the taste does get stronger. Technically its lamb until its a year old, hoggett for the next twelve months (though when my Dad was butchering it was classed as hogget at 9 months). Its too early in the year for this seasons lamb, so fresh UK lamb will be from last seasons lambs, probably 9-12 months old.

I'd second the recommendation of cawl, which will freeze.
You could take advantage of the stronger flavour to use less and make the meat go further.
HTH

mi_jardin

Lamb smells "cheesey" when its off, I work on a meat counter and have smelt it many times and its not something you forget!
You'd know if it was off.

McKneff

Smells really put me off. Personally if if had bought it 6 days ago, i would still have put it in the freezer if it had todays date on it. Ive bought too many things in the past that Ive unwrapped on sell by days and they ve been 'funny' and Ive usually took them back or dumped them on next doors dog.

meritaten

cawl is very simple.
you need a selection of root vegetables, such as carrots, turnips, swede, parsnips, potatoes, and some onions and leeks (the onion and leek is almost obligatory - but if you havent any leeks then use more onion). Most welsh housewives would use any veg they had hanging around. cut the root veg into large chunks and the onion and leeks are sliced fairly finely.
your meat would be either lamb, mutton or beef (tho again any meat available would be used. and if any bacon available would be tossed in.
cut the meat into largeish chunks and toss in flour. then brown them in the large pot you are cooking in - I use sunflower oil - my nan would have used bacon fat or dripping.
when the meat is browned add the onions/leeks and fry them too for a few minutes. add some water and deglaze the pan. add the cut up root veg and cover with cold water. add about a couple of teaspoons of salt (or as much as you feel is right) a good shake of pepper and a teaspoon or so of mixed herbs.bring to boil and turn down to simmer. (I like to add a lamb or veg stock cube - but, thats just me).
This is where most people go wrong - the cawl is cooked all day! at least six to eight hours so a slow cooker is fine for this, in fact its best done the day before you want as it improves overnight.
Traditionally the broth is served as a clear soup and the meat and veg ladled out and served with crusty bread and butter and maybe some cheese.

It freezes really well - in fact I think it improves it!
You can also make dumplings with it - it will still be cawl as the recipe is very flexible - had to be, as it was seen as a poor mans dish! and the housewives used whatever they could get! and in my humble opinion - Mutton makes the best cawl!

threemuttleys

IMHO Mutton is far nicer than lamb IMHO

I would use it for a curry or maybe a shepherds pie