neck of mutton will be from a lamb or young lamb

No, that's lamb neck. Neck of mutton is from an older, mature, tough sheep.

Red wine marinade looks pretty common- see below sites

2365 calories (according to FDA/CDC standards).

The lambs are raised in the spring and are processed for meat when they reach approximately 125 pounds at 5 to 6 months old.

Cooking a 2.4kg leg of lamb should take an hour under medium heat. Slow cooking keeps the leg juicy and soft.

Ok. This will be very quick and basic ,but will have you as happy as ever with the results. I was born in Pretoria, South Africa so i have been surrounded by biltong my whole life. So i learnt a few tricks or two.Here is a recipe that has proven to be liked the most by all my friends and familyGet about a kilo of silver side beefHalf a cup vinegar .preferably apple cider or brown 2 tbs of coriander2 tbs of course saltHalf tbs whole black pepper1 tsp of your favourite herbs eg. Thyme etcTry to find some dried garlic or onions from a supermarket .they usually come in a special grinder with some other spices .but this is optional though greatly affects the flavour. Now you ready to start the processOk now that you have everything .lets get started.Cut your meat into 1cm thick strips leaving the single layer of fat on.Now take the rock salt and sprinkle on a plate.then place the meat on the plate and sprinkle the other side of the meat to get an even coat .now put in the fridge once evenly coated. After 15 mins take out and rinse the salt of with vinegar NOT WATER! Dont wash every last bit of salt of. Leave a bit .Now take spices and crush then and make an even mix. And if you like you can add about a quarter tsp of bicarb soda to the spice mix to prevent mould growth in more humid places .but this is not required.Evenly pat down the spices into the meat making sure its an even coat to prevent mould.now put in fridge for 2 hours making sure the meat is not resting in its own blood or juices.Now you ready to hang.I use a biltong maker that i made in 20mins . Just take a box . Put a piece of cable or a wooden rod trough the top for the meat to hang. Then take a 60watt lightbulb and put on the bottem of the box making sure to cover the bulb so juices don't drip on it. Then make a few holes in the top so the warm air can rise over the meat and exit. Pretty simple. You can also Google the "biltong box" for more detail. Hope you have great success with my trademark recipe .im sure you can impress your friends and fam wherever in the world you are. Feel free to ask me questions and give me feedback on your success

i think 667.98 kcalories are present in 100 gram of mutton.

Mutton refers to the flesh of the mature ram or ewe at least one year old; the meat of sheep between 12 and 20 months old may be called yearling mutton.

Cook it on the highest setting for 50 minutes.

you can eat sheep steaks, but are fatty, but for resources sheep produce wool that's why they are sheered

Many people around the world enjoy mutton. People who don't like mutton may be reacting to the taste of the meat's fat. Mutton is from a more mature sheep and the fat has a strong flavor. If you want to try another type of meat from sheep, try lamb (or spring lamb). These animals are butchered while young and the taste is milder.

A lamb chop is worth the life of a mischievious, greedy, happy lamb who by luck of birth, has all his chops and still expects a handout, will still try to sneak in the house, if the backdoor is left open and still, as a young adult, likes to cuddle up to his elderly ewe mother, who still comes running if she thinks he's in trouble, even tho' he's 50% bigger than her. Cost of a lamb chop? TOO MUCH.

I find that goat meat tastes more like beef. I find that goat meat tastes more like beef.

A traditional mutton dish simmered with vegetables would be Irish Stew, which is made all over the British Isles and served under different names.

A leg of lamb is the whole leg taken from the rear of the animal, in the UK it is often roasted and served at Sunday lunch for all the family to enjoy. It should not to be confused with the front leg which is known as a shoulder of lamb.

I know two great really simple accompaniments to plain lamb.

For a roasted leg of lamb, if you didn't put anything on it while it was cooking, serve it with this sauce: get apple jelly if it's still around: it's a transparent light green. It may come with a mint flavor. If it doesn't, add some mint flavoring or leaves to it. I've seen other sauce recipes using pineapple or oranges, and they usually include mint.

For a nice lamb chop topping, broil the chops till almost done. Make a paste of butter and Parmesan cheese and spread thickly over the top surface. Finish broiling.

Joan P.

you

Cows milk is higher in fat content as well as being higher in gluten. This is why many people from Asia are sick when they drink cow milk because they are not used to it. For many goats milk is a low fat alternative to cows milk. Also, goats milk has a stronger, more poignant taste, which is richer, creamier and sharper.

Half way down Dominion Road of course.

Simply ensure you fry the onions very well in medium flame which takes 7-10 min. If time permits soaking the peeled onion in hot water for 10 min draining it and wiping it well then frying or grinding will make a difference

The bighorn sheep browses on grasses, clover and sedges in warm months. In colder months, it eats woody plants like willow and sage. Bighorn sheep in desert areas often eat brushy plants like holly and cactus. When it is not grazing, it will lie down and chew its cud.

No, lamb (and adult, "mutton") is considered red meat.