Jamie Oliver - Forums / Mutton /winter

@nGoose1 · Sat 19 Jan 13 12:33pm

Winter is here, Hogget and Mutton are on the menu. I have just bagged a shoulder and some Kidneys.
This is from my favourite farmer and market. Black Welsh Mountain, off Dartmoor, what a result, my last mutton made an amazing Tagine. Looking forward to devilled kidneys on toast, perhaps.
Any kidney ideas welcome. They were only a pound, they will make two hearty lunches, or breakfasts.
Our farmers are out in all weathers, let�s support them. Seek out the good ones.
Also pheasant is still around, I pay �5:99 a brace as no one has been shooting, all too busy. That�s still cheaper than chicken 10 times healthier and tastier. Work with nature and the seasons, you will be rewarded.

Last edited by @nGoose1 (Mon 21 Jan 13 11:36pm)

wine~o · Sat 19 Jan 13 12:42pm

By co-incidence I was just watching Saturday kitchen with James Martin...

Shoulder of Lamb madras recipe looks to die for...

http://www.bbc.co.uk/food/recipes/lamb_ … mbay_09160

Thistledo · Sat 19 Jan 13 2:11pm

Hell's bells wine-o, that's the part of the programme I missed (visitor). Thanks for the link though. Haven't got a lot of those ingredients and think I'd have to clear another cupboard to house all those plus the ones I have. It looks delicious. Seriously considering topping myself to try it yummy

mummza · Sat 19 Jan 13 2:36pm

The potato looked really good and I know that my family enjoy lamb or mutton cooked like they did on the show.

wine~o · Sat 19 Jan 13 4:51pm

Thistledo wrote:
Hell's bells wine-o, that's the part of the programme I missed (visitor). Thanks for the link though. Haven't got a lot of those ingredients and think I'd have to clear another cupboard to house all those plus the ones I have. It looks delicious. Seriously considering topping myself to try it

Cheat and use schwartz madras ground spices...

Which is exactly what I'll be doing this evening... whistle

@nGoose1 · Mon 21 Jan 13 12:20am

wine~o wrote:
By co-incidence I was just watching Saturday kitchen with James Martin...

Shoulder of Lamb madras recipe looks to die for...

http://www.bbc.co.uk/food/recipes/lamb_ … mbay_09160

Using Mutton , would be good as the stronger flavour would match the spices.

Thistledo · Mon 21 Jan 13 1:58am

Oh I wish supermarkets would sell mutton. Would dearly love to give it a go. Can't get out these days so I'm lumbered. Boo hoo sad

Ashen · Mon 21 Jan 13 9:50am

@nGoose1 wrote:
wine~o wrote:
By co-incidence I was just watching Saturday kitchen with James Martin...

Shoulder of Lamb madras recipe looks to die for...

http://www.bbc.co.uk/food/recipes/lamb_ … mbay_09160
Using Mutton , would be good as the stronger flavour would match the spices.

goat would be even better. Apparantly in India mutton curry is more often than not made with goat.

google this phrase mutton in india goat

I have sub'd goat into peter's lamb curry recipe from the Naked Chef Takes Off and it is fantastic. yummy

Last edited by Ashen (Mon 21 Jan 13 9:50am)

mummza · Mon 21 Jan 13 5:54pm

Thistledo wrote:
Oh I wish supermarkets would sell mutton. Would dearly love to give it a go. Can't get out these days so I'm lumbered. Boo hoo

If can get mutton very easily Thistledo , it comes from the Halal butchery departments that are often found many of the local Aisian ( Indian/Pakistan/Bangladesh ) shops here in Cardiff, I have found that the meat is usually well trimmed and of good quality.

@nGoose1 · Tue 22 Jan 13 12:12am

Mail order, there are some good places in Wales for Mutton/Lamb, not as good as Dartmoor, but hey you can�t have it all.
Curried Goat, yum, yum. Must be on the bone though. I put this idea to our nearest Caribbean outlet, they agreed, after trying it off the bone once; they deemed the idea a failure, as did most of her regular customers. I also had a similar discussion with an Indian take away; their home cooked food was mostly cooked and served on the bone. The take away food was served off the bone and mostly breast meat, sad.
Mutton can be good value, if it�s a ewe that�s too knackered to give any more lambs.
Castrated Wethers, that have been bred primarily for meat can be expensive, especially if they are older, up to 7 years. Not often you see this. This is the best though.
Trying different breeds of sheep is really cool. We have some amazing breeds in the UK. I suggest British people tap in to this heritage. The Rare breed�s society is a great place to start. https://www.rbst.org.uk/
We have Jacobs, Dorset�s and Welsh Blacks, where I work and live. There are I am sure many more in the region. Silfield on borough market London is doing amazing work with Cumbrian rare breed pigs. Farmer Sharpe is a legend for Herdwick lamb/mutton among other things, should you ever meet him consider yourself honoured.
Also http://www.muttonrenaissance.org.uk/is to be viewed as �HRH the Prince of Wales� is at the head of it.
Much as I like goat, I know little about it.

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#1 Sat 19 Jan 13 12:33pm

@nGoose1

Mutton /winter

#2 Sat 19 Jan 13 12:42pm

wine~o

Re: Mutton /winter

#3 Sat 19 Jan 13 2:11pm

Thistledo

Re: Mutton /winter

#4 Sat 19 Jan 13 2:36pm

mummza

Re: Mutton /winter

#5 Sat 19 Jan 13 4:51pm

wine~o

Re: Mutton /winter

Thistledo wrote:

#6 Mon 21 Jan 13 12:20am

@nGoose1

Re: Mutton /winter

wine~o wrote:

#7 Mon 21 Jan 13 1:58am

Thistledo

Re: Mutton /winter

#8 Mon 21 Jan 13 9:50am

Ashen

Re: Mutton /winter

@nGoose1 wrote:

wine~o wrote:

#9 Mon 21 Jan 13 5:54pm

mummza

Re: Mutton /winter

Thistledo wrote:

#10 Tue 22 Jan 13 12:12am

@nGoose1

Re: Mutton /winter