[Sca-cooks] lamb vs. mutton

[Terry Decker]

Yes.  This is aged mutton, just like aged beef.  It will have been hung in a 
cool room with good air circulation to reduce the moisture content and 
soften the meat fibers.  Properly cooked, I bet it was superb.

Bear

> I've always wondered - do they hang it in a refrigerated place?
>
>  Cordelia
>
> Devra at aol.com wrote:
>  When we were at the Oxford Symposium this month, they had a banquet
> at which they served mutton, 2 yrs old. It was also hung for 5 weeks, 
> rather
> than 2. They had a gentleman from 'The Mutton Renaissance' (no cracks 
> please) to
> talk about the meat, and how promoting mutton is one of Prince Charles'
> projects. The meat was delicious.
> Devra