On Sat, 02 Apr 2016 20:03:00 -0500, "cshenk" > wrote:

>Jeßus wrote in rec.food.cooking:
>
>> On Sat, 02 Apr 2016 12:19:00 -0500, "cshenk" > wrote:
>>
>> > Jeßus wrote in rec.food.cooking:
>> >
>> >> On Fri, 01 Apr 2016 16:32:18 -0600, Janet B >
>> >> wrote:
>> >>
>> >> >On Sat, 02 Apr 2016 06:12:28 +1100, Jeßus > wrote:
>> >>
>> >> <snip>
>> >>
>> >> > > I'm looking forward to mutton sandwiches today.
>> >> >
>> >> > When cooked that long, I would expect the lamb/mutton to be very
>> >> > gamy. Or does the long cooking modify the stronger taste of
>> >> > mutton. I don't know, so am curious. Or perhaps you like the
>> >> > taste of mutton. My mother always went on and on about mutton
>> and >> > the strong taste so I am wondering.
>> >>
>> >> Yes, it is gamey. I do say that under protest, because I don't
>> find it >> gamey at all. But I know some ppl on RFC find even lamb
>> gamey, so... >>
>> >
>> > We've only only one name for all the other versions others use,
>> > from 2 to 3 tooth, hogget and mutton..
>>
>> Two-tooth is a common term here as well.
>
>That is what I thought. Peter used to mention it. I think 2 tooth was
>hogget and 3 tooth was mutton but I may have it wrong. All lamb
>critters regardless of age are labeled 'lamb' here in the USA. Hence
>you have the confusion. Some are not aware there is a difference. Some
>will even insist they have only 'lamb' meaning a baby lamb and complain
>that it is gamey.

West Australian food labeling no longer allows for the hogget
category, not sure if this holds true in other states. Lamb has no
incisor teeth, being less than twelve months old. Anything older is by
default mutton, although when buying it you can tell by size, colour
and internal bone colour whether it is closer to mutton than hogget.

JB

>
>I have to guess but I suspect the lamb shoulder (bone in but cut to
>thin steaks) may be mutton (3 tooth?). I like it expressly for that
>flavor.