Home Forums Hunting & Shooting Food, Cooking, and Game Preparation smoked mutton

Good man!

Man, that looks awesome.

My dad, who is 71, says that when he was a kid, lamb was not readily available for sale. Only just mutton. Now everything in the store is called lamb.

He also said squab was somewhat popular.

It will be absolutely awesome Jim & shoulders are perfect !

This is my favourite recipes for lamb/hogget/mutton shoulder - low n slow !



2nd choice - https://www.cbc.ca/life/jamieoliver/recipes/save-with-jamie-mothership-sunday-roast-lamb-1.5302956

Dats da bomb .com !

I have barbequed a lamb leg. It was good. I have never seen mutton for sale around here. Guy at work brought some Barbados sheep out and barbequed it it was really good.

What is a mutton cross between a sheep and a goat?

To be honest, I had no clue the difference between mutton and lamb, I thought they were the same thing. Not many sheep around these parts. I've had one or the other two times that I can think of, once pulled, and once a chop, wasn't fond of either, but don't know the age of the animal that showed up on my plate.

https://triedandsupplied.com/saucydressings/difference-mutton-hogget-lamb/

The difference between lamb, hogget, and mutton
Lamb is less than a year old (usually four to six months) and minus its incisor teeth.

If it’s classified as salt-marsh lamb, or agneau de pré-salé you know you’re going to be in for a relatively similar price hike as for bonnotte potatoes. This lamb grazes on salt-rich grasses – a diet which makes its flavour delicately more interesting. Lamb raised around the island of Mont St Michel and around the Somme estuary has now the AOC protected designation.

Hogget is between one and two years old.

Mutton is over two – and it’s best eaten at four years.

An easy rule is the darker the colour of the meat, the older the animal will be.

The main difference between mutton and lamb is that mutton tends to have more flavour and a little more fat, but it can be tougher so it benefits from long, slow cooking – it’s particularly suitable for stews (see mutton ragout). The trouble is that mutton has earned itself such a bad name that it can be hard to find.

Which, of all of them, is the best? Tom Parker Bowles puts it best:

“Hogget is simply lamb with wanderlust and a decent education. It’s killed when it’s between twelve and eighteen months old, so it knows a thing or two about flavour. It doesn’t overwhelm like old mutton, yet still bleats with ovine delight.”

well i like lamb think i'll stop there

I fished the big catfish tournament in Owensboro, Ky a couple years running called the "Monsters on the Ohio. We were given discounts at a place called Moonlite BBQ I think.
First and last time for mutton. 10 guys (5 teams) had no idea what it was. Nobody went back for 2nds. Have to grow up on the stuff I guess.

You'll can have my share.

I always thought that mutton was England's entry in the Lutefisk/Haggis war.

Its most likely hogget, not true mutton.

Here's some lamb ribs I smoked early this summer;

Love it big Jim. Some of the best eatin I’ve had are the feral sheep down in Hawaii. Black Hawaiian rams, very good table fare

There are getting to be a good many sheep around here,
maybe lambs go somewhere to be butchered, I don't know many who eat it.
Too expensive.

Seems th e biggest market for sheep,
is people who want sheep. Then those who want more.
And kids for the fair.


Just thought, some Arab bought an old family meat/butcher shop.
Just do goats and sheep. They must ship to the cities, not many
of their customers here.

Often laugh as I drive by.
Do they have any idea of the thousands of hogs that have
made their way through that place.