Late night shopping at ASDA - dsicovered they had Halal Mutton Chops going
at £3.85 a Kilo. Cheap or what!
Been after some Mutton for ages - so all nine packs that were on the shelf
are now in my freezer.

Marinade the chops overnight with Minced Onion & Garlic, Rosemary & Black
Peppercorns, a little oil and some cheap Red Wine.
Next day, wipe off the Marinade and arrange the chops on a baking tray lined
with foil - shiny side up.

On the same tray, a selection to your taste of whole carrots, swede chunks
(Rutabaga) peeled small Onions, chunks of Squash, some cauliflower florets
and whatever else you like - within reason. (Count the carbs...) brush
lightly with oil and season the veggies

Into a VERY HOT Oven.
Cook till the chops have a nice brown colour.
(Who cares if the cauliflower is a bit overdone...)

Meanwhile, prepare and process some Green Bell Peppers to a sort of "Grated"
stage. (Or just grate them anyway)
Mix the processed pepper flesh with a little Olive oil and mignonette Black
Peppercorns. A squish of Lemon Juice & a tad chopped mint. (or a teaspoon
Mint Sauce)

Pile it all onto plates and pour the Green Pepper dressing on the chops.

Had this for tea tonight and about to go and guzzle the rest.
It all went together brilliantly.
Portion was 2 chops plus about 10 ounces roasted veggies.

Pre - - - - - - - 4.7
+60 Mins - - - 6.1
+120 Mins - - 5.3
That'll do for me.

In article >,
"Ozgirl" > wrote:

> A great Easter meal I must say, I prefer the flavour of
> mutton and hogget over lamb, especially as a leg. I moved
> from one area where I could get the older lamb to another
> where it was never seen in shops. I asked a butcher why he
> didn't sell it and he said the area was too "upper class"
> and the customers would complain at having "peasant food" up
> for sale. Lol, I said I am thankful I am a peasant.

Clarification? Is mutton ewe and hogget ram?

Priscilla, who's very fond of goat as well as sheep of various ages

Priscilla Ballou > wrote:
: In article >,
: "Ozgirl" > wrote:

: > A great Easter meal I must say, I prefer the flavour of
: > mutton and hogget over lamb, especially as a leg. I moved
: > from one area where I could get the older lamb to another
: > where it was never seen in shops. I asked a butcher why he
: > didn't sell it and he said the area was too "upper class"
: > and the customers would complain at having "peasant food" up
: > for sale. Lol, I said I am thankful I am a peasant.

: Clarification? Is mutton ewe and hogget ram?

: Priscilla, who's very fond of goat as well as sheep of various ages
Hogget is old lamb and mutton is adult sheep.

No one tht I know of in the US sells either! i woudl love to try them,
particularly if they are cheper than the expensive lamb cuts.

Wendy

Ozgirl wrote:
>
>
>>: Clarification? Is mutton ewe and hogget ram?
>>
>>: Priscilla, who's very fond of goat as well as sheep of
>
> various ages
>
>>Hogget is old lamb and mutton is adult sheep.
>>
>>No one tht I know of in the US sells either! i woudl love
>
> to try
>
>>them, particularly if they are cheper than the expensive
>
> lamb cuts.
>
> Cheaper and more flavoursome.
>
Well, Ozgirl, thanks to your nation we are having a small Australian
lamb roast here in Sunny Florida for our Easter dinner!! Still not as
good as the Scottish lamb I remember, LOL, but it is pretty darn good!!
Gillian

Look here for more info about Mutton

http://www.blackface.co.uk/scottish_...ace_mutton.asp

http://www.graigfarm.co.uk/mutton.htm

http://www.muttonrenaissance.org.uk/

http://www.bartleby.com/87/0013.html

http://www.graigfarm.co.uk/RecipeMutton.htm


Although my recipe was rather chewy in the end - another 2 packs were
brought out of the freezer.

One pack of six huge chops were pan-fried first to put colour on them, then
put into an oven casserole starting midnight and ending 8 AM. VERY SLOW.
Additions were Garlic, Onions, Tomatoes, Bay Leaves and Fresh Thyme. That's
for tomorrow.

The second pack of five equally big chops, were just submerged in a
casserole with loads of Fried Onions and a jar of Hot Madras Cooking Sauce
with some extra water.

The Curry One - we had for Lunch today with "Cauliflower Rice" and Grilled
Courgettes.
Although I KNOW I should not have eaten the delicious flavour filled fatty
bits... I succumbed.
The meats just FELL off the bone, still had loads of texture and the
flavour - just Yummy Yummy Yummy (Gimme MORE in my tummy!)

"W. Baker" > wrote in message
...
> Priscilla Ballou > wrote:
> : In article >,
> : "Ozgirl" > wrote:
>
> : > A great Easter meal I must say, I prefer the flavour of
> : > mutton and hogget over lamb, especially as a leg. I moved
> : > from one area where I could get the older lamb to another
> : > where it was never seen in shops. I asked a butcher why he
> : > didn't sell it and he said the area was too "upper class"
> : > and the customers would complain at having "peasant food" up
> : > for sale. Lol, I said I am thankful I am a peasant.
>
> : Clarification? Is mutton ewe and hogget ram?
>
> : Priscilla, who's very fond of goat as well as sheep of various ages
> Hogget is old lamb and mutton is adult sheep.
>
> No one tht I know of in the US sells either! i woudl love to try them,
> particularly if they are cheper than the expensive lamb cuts.
>
> Wendy

This post not CC'd by email
On Sun, 16 Apr 2006 23:46:50 GMT, "Ozgirl"
> wrote:

>> Well, Ozgirl, thanks to your nation we are having a small
>> Australian lamb roast here in Sunny Florida for our Easter dinner!!
>> Still not as good as the Scottish lamb I remember, LOL, but it is
>> pretty darn good!! Gillian
>
>Lol, Gillian I don't remember lamb, is it so expensive here
>that you need to take out a second mortgage to buy it! When
>it gets to the point when you have to spend $20 to get
>enough lamb to feed my family then it is beyond a joke.

G'day G'day Ozgirl,

In New Zealand we used to have three names for sheep meat, lamb,
hogget and mutton. Lamb was twice as expensive as hogget but hogget
had more flavour. It was only inevitable that hogget disappeared
thanks to export demand pushing up local prices.

Now we look for lamb shanks which are lean ie have good protein fat
ratio since even the worst couch potato sheep used them to run with.

The alternative is to search the legs of mutton for one that might
have been labeled in the past as hogget. It is like treasure hunting.
The bone size is the same as lamb but there is more meat. The last
one we had took four hours of cooking at a low temperature and was
delicious. The meat that wasn't served in the first couple of days
went into a Shepard's pie type dish. Its years since we did that.

Best wishes,

--
Quentin Grady ^ ^ /
New Zealand, >#,#< [
/ \ /\
"... and the blind dog was leading."

http://homepages.paradise.net.nz/quentin