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Mutton is  a  wonderful  meat and  is  very useful  when  preparing a dish that is high in strong flavoured ingredients: Indian spices  etc. It   is  hard  to make a good  'curry'  with Mutton as the spices and herbs just mask the flavour of the milder tasting meat

Lamb is the meat from the ovine that  is less than one year old. It  has a mild  flavour  and  low  in internal  and  external fat. Requires short cooking times. Hogget is the meat from the ovine that is one to two years old. It has a more intense flavour than  lamb, low  to  medium  in  internal  and external  fat. Requires  longer  cooking  times than  lamb  and more suited  to roasting, stewing  and  braising  Mutton  is the meat  from  the  ovine that  is more  than two years old. It  has a very  strong flavour, is  high in internal and external fat. Requires extended  cooking times and more suited to curing 2nd class roasting (slow and low heat), stewing and braising. These cooking methods will  render the  excess fat  which may be  spooned or scooped and discarded, they will also ensure the meat is nice and tender.