My/our preference would be towards hogget & mutton, mainly due to relatives farming sheep, selling all their lamb to commercial market, hence eating what was left.
They are all wonderful flavoured meat, just have to treat hogget & mutton a little differently. more low & slow, vs lamb, seared hard & cooked hot.
Big Jim can chime in here to, he's eaten his share of all the above.
This lamb was right on 50lbs of butchered cuts, farmer says usually 50-50 cuts guts waste, so right around 100lbs live weight & 10.5 months old.
These are actually hair sheep, vs traditional wool sheep.
The loin chops were outstanding !
Thanks for taking the time to reply, Paul!
I hadn't thought of cooking them differently, having only ever cooked lamb my self. If I get hogget, you have saved me from ruining some of it!
