In reply to A newbie all over again! by Annec
In reply to A newbie all over again! by Annec
I don't mind mutton although I don't buy it often as fresh lamb is almost impossible to get in German supermarkets unless frozen.
It is readily available in Turkish butchers which is where I go for lamb.
Although many in the UK say they wouldn't eat mutton am I right in thinking it is often used in Indian restaurants in their lamb dishes?
In reply to A newbie all over again! by Annec
Yes, it is. I guess that there is some kind of prejudice against mutton although the flavour is good and with plenty of lemon juice and herbs it can be superb. It is not as tender as lamb, so it needs more cooking at medium-low temperatures, that's all. Cooked in a slow cooker or Crockpot on low for 10 hours it is perfect.
In reply to A newbie all over again! by Annec
In my real life in the UK, i teach chefs and we include mutton on their syllabus through all three years. It had been encouraged by many leading chefs in the UK for the last few years. Its good to hear that it is being encouraged.
In reply to A newbie all over again! by Annec
Firstly here is the link to the programme - [url=http://www.bbc.co.uk/radio4/factual/foodprogramme.shtml]BBC - Radio 4 - The Food Programme[/url] which I think is available in Italy.
The Prince Of Wales is also a great advocate of mutton and is promoting this via [url=http://www.muttonrenaissance.org.uk/]Welcome to Mutton Renaissance[/url]
In Scotland we have always had of course Scotch Pies, which are just indiviidual helping mutton pies. The original and perhaps the best fast food!!! I think it was McKeller Watt that made or even still makes them. I used to love them heated with Lea And Perrins Sauce -Gnummy.
[IMG]http://i188.photobucket.com/albums/z294/sallydonaldson/ScotchPie_Large-1.jpg[/IMG]
[url=http://www.rampantscotland.com/recipes/blrecipe_scotchpie.htm]Traditional Scottish Recipes - Scotch Pie[/url] Substitute mutton for lamb. Even more authentic.
Ah I read it seems mutton too is eaten in Abruzzo, but I don’t know to what extent.
I found this Abruzzese recipe online
[U]Stewed[/U] [U]Mutton[/U]
The seasonal movement of sheep from Abruzzo to Puglia called the 'transumanza' was so vast that it is still possible to see the tracks left by millions of hooves on the way to Foggia. For sure not all of them made it, and this filling lunch must have been a popular.
[U]ingredients[/U]
3 kg. mutton, preferably mixed and lean and cut into small pieces, 1 1/2 cups of olive oil, 1 yellow carrot, 1 large onion, 3 ripe tomatoes, 4 whole garlic cloves, 1 ground garlic clove, 1 celery stalk, oregano, 1 liter dry white wine, salt, pepper grains a hot pepper
making it
Pour oil into a pot with the 4 whole garlic cloves. Sauté until the garlic is browned.
Remove the garlic and add the water and all the wine. Separately, chop up all the seasonings.
Cut the tomatoes into small pieces. Add salt a dash of pepper and hot pepper.
When the pot with all the seasoning comes to a boil, add the meat.
Cook for about 90 minutes (longer if the meat isn't tender).
Add the tomatoes and oregano and cook for another 90-100 minutes until the meat is well done (test meat using wooden fork).
Serve immediately with a side dish of your choice (for example, pickled vegetables or string beans).
In reply to A newbie all over again! by Annec
There is undoubtedly a lot of mutton dressed as lamb here in Abruzzo
Another wonderful dish is to stew lamb or mutton in stock until tender then beat in an egg and some parmesan cheese to thicken..wonderful!
The same applies to both Italy and Spain. In Italy, mutton is called "montone" and you do not see it in supermarkets. There are some traditional dishes from traditionally poorer regions, such as Basilicata, where it is used. The same thing applies to "pecora" or ewe. Most people like "agnello di latte" or "abbachio" followed by ordinary "agnello". Lamb over 6 months old is called "agnellone", and has a stronger flavour.
Now, with the crisis, people may end up eating anything, anywhere. And mutton is a good source of protein. It has to be cooked longer, though, and with the high cost of energy!!!!!!