Mutton

moanymoany

Lamb is a fairly new thing, mutton was what most people used to eat. I once had roast shoulder of mutton. It was delish. Difficulty is getting hold of it I would think.

Sola

Mutton's lovely in the SC, as is goat if you can get it. Near me goat is about £4/kg so really quite reasonable.

Skint_Catt

Sola where do you get it? Independant butchers?

chocolate.orange_2

If you ask independant butchers they can order mutton for you.

We had curried mutton ( west indian) served at our wedding. Its yummy if cooked right. Although it does tend to have alot of bone when you buy it. The bone gives flavor but its really annoying when you think you have lots of meat and its bone. I always ask for boned cubed mutton. Its more money but better value all round HTH

Might have to get some and cook it in the slow cooker. I hadnt thought of that.
Its great as a curry. Thats the only way i have tried it though.

Ephemera

diamondcatz wrote: »

I'm always told theres no demand and people don't know how to cook it. Which makes me chuckle as within a 5 minute drive there are 5 asian/halal shops which is where I buy my mutton as much or little as I require.

Just a thought...

Have you looked into how halal meat is killed? I'm not vegetarian, or a Muslim, but the thought of an animal having its throat slit to bleed to death without being stunned first (as their religion dictates) is not, to me personally, something I would support by buying the meat.

I buy mine from a local butcher, who charges more, but I know the meat has been killed humanely.

prettypennies

I recently had a mutton joint in my meat box from www.wellhungmeat.com
There are some mutton recipes here: http://www.wellhungmeat.com/recipes.php

Unfortunately my Oh is allergic to lamb/mutton so I had to eat it all by myself

I made a mutton hydrabadi with mine.

I have the following recipes to hand if you would like me to root any out for you

Mutton Daube
Sumatran Mutton Curry
Mutton Hyrdabadi
Carribean style mutton/goat curry

fatbelly

why do I keep thinking of

foreign_correspondent

re: halal meat, I am not muslim, and used to think the same as Ephema, however I researched this quite carefully whilst living in a predominantly muslim area, as I was having dilemmas about whether to buy halal or not - surprisingly, research so far tends to show that halal slaughter, done properly, triggers far less pain sensors in the brain that conventional western slaughter - the theory is that a major nerve is severed in the first cut, effectively preventing any pain reception. Also, as the animals are killed by a man standing at the side of the beast, it is in his interests to despatch it swiftly and humanely so there is less struggle and risk to him.

Western slaughter methods leave much to be desired actually, as the intended electronic 'stun' misses many of the animals.

Anyway, sorry to be so graphic, I don't want to put anyone off their tea! I was a veggie for a long time, and although I now eat meat I am concerned with meat animal welfare. I also come from a farming background so have a realistic view of where meat comes from! By the way, I do think mutton is one of the most ethically sound meats, as it cannot be reared intensively you know it has run about in a field living a 'normal' life, and has had a longer life than lamb.

davetaylor

Hi, I am just nipping out to buy some mutton to make a curry. I will cook it in my slow cooker.

Does anyone have any recipes or tips. Oh I have one question, I am using up ingredients in my cupboards, would it be ok to add tinned spinach and tinned chickpeas to my curry in the slow cooker and if so, towards the rnd or for the duration?

Stephen_Leak

This one isn't designed for a slow cooker, but it might give ideas for ingredients, etc. I'd add the tinned chickpeas earlier than the tinned spinach (Popeye!).

MEAT CURRY

Serves 2

INGREDIENTS

375g of beef or lamb (or mutton)
1 clove of garlic
2cm (1 inch) piece of fresh ginger
2 onions
2 tablespoons of sunflower oil
½ a teaspoon of salt
200g (½ a 400g tin) of plum tomatoes*
1 teaspoon of chilli powder
1 tablespoon of garam masala
½ a teaspoon of ground turmeric
250ml of water

METHOD

Chop the meat into 1cm (½ inch) pieces. Peel the garlic and chop it into tiny pieces. Peel the ginger and chop it into tiny pieces. Peel the onions and chop them into tiny pieces.

Put the oil into a saucepan on a low heat. Put the meat, onions, garlic, ginger, and salt into the pan. Cook for 45 minutes. Stir frequently to stop it sticking.

Open the tin of tomatoes. Pour the juice into a bowl. Chop the tomatoes while they are still in the can (it’s easier than chasing them around the bowl). Put the chopped tomatoes into the bowl. Use half and save the other half.

Put the chopped tomatoes into the pan. Continue to cook, stirring as the mixture boils. Add the chilli, garam masala and turmeric and stir. Add the water. Bring to the boil, then turn down the heat until it is just boiling (simmering). Put the lid on the saucepan and cook for 30 minutes.

ADDITIONS & ALTERATIONS

The quantity of chilli powder above makes for a medium curry. For a mild one, decrease this to ½ a teaspoon. For a hot one, increase this to 1½ teaspoons.

* Plum tomatoes can be used either whole or chopped. It is difficult to stick chopped tomatoes back together again if you need to use them whole.