[Sca-cooks] Mutton
David Friedman
ddfr at daviddfriedman.com
Fri Apr 29 16:48:13 PDT 2011
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
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