[Sca-cooks] Mutton

[yaini0625 at yahoo.com]

I fell in love with lamb while in Iceland. They serve it with rhubarb jelly. Yum!
Aelina

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-----Original Message-----
From: Saint Phlip <phlip at 99main.com>
Sender: sca-cooks-bounces+yaini0625=yahoo.com at lists.ansteorra.orgDate: Fri, 29 Apr 2011 17:37:47 
To: Cooks within the SCA<sca-cooks at lists.ansteorra.org>
Reply-To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Mutton

_I_ don.t. Problem is, it's different from beef or veal, and I think
people dislike it because lamb LOOKS like beef, but distinctly isn't.

I'm still cringing from when someone on this List took some (lovely,
delectable, heavenly, DELICIOUS) loin lamb chops, boiled the bejezus
out of them, and decided they didn't like lamb.

Lamb is best cooked gently and served at worst medium rare, and mutton
needs more cooking to help break down connective tissue, but still
doesn't need to be boiled into grey mush. If I ever emigrate to Oz, it
will be for the inexpensive lamb down that way. Lamb is my favorite
red meat (as long as some idiot doesn't believe certain cook books and
cook it past well done.)

On Fri, Apr 29, 2011 at 4:24 PM, Antonia di B C <dama.antonia at gmail.com> wrote:
>> Cariadoc, the problem is that Americans barely tolerate the strong
>> flavor of lamb, and wouldn't tolerate  the intensity of true mutton,
>> so it basically isn't sold, except that most of what passes for lamb
>> nowadays would have been considered mutton a few years ago.
>
> *goggle*
>
> You think *lamb* is strong-tasting?
>
>
> --
> Antonia di Benedetto Calvo
> ----------------------------------------------
> Dulce et decorum est pro patria pavlovam coxi.
>
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