[Sca-cooks] Lamb vs. Fowl in recipes, was Re: Any favorite lamb recipes?

[Stefan li Rous]

Wouldn't lamb, especially true lamb, not the young mutton usually sold as "lamb" today actually be a lot closer to the milder taste of chicken, than actual mutton?

Stefan

On Jun 1, 2014, at 12:52 PM, Susan Fox <selene at earthlink.net> wrote:

> A question:  I see in the Miscellany that the Barmakiya recipe does specify lamb along with the various poultry options.  Was this common? "Fat meat" is usually assumed to be mutton, but is that obligatory?  I have been justifying Fesanjan at SCA events [yes, it is a modern favorite, but I keep getting requests]  with the following:

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THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
   Mark S. Harris           Austin, Texas          StefanliRous at gmail.com
http://www.linkedin.com/in/marksharris
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****