[Sca-cooks] Mutton

[David Friedman]

Success.

Today I found a halal butcher who had mutton, understood the 
distinction between mutton and lamb, sold me a leg, trimmed off the 
fat before weighing it, charged me about $6/lb which, while not 
cheap, is less than my previous attempt, and then boned it for me for 
free and cut up the bone into convenient pieces for soup. We now have 
two pounds of mutton in the refrigerator, four pounds in three 
packages in the freezer for future experiments.

I expect we'll try the recipe again Sunday.

So far as the age of what they called mutton, looking through our 
recipe collection I find one from al-Warraq that specifies a sheep in 
its third year.
-- 
David/Cariadoc
www.daviddfriedman.com