Lamb and Mutton

To properly eat a lamb chop, hold the bone with your fingers for a firm grip and take small, delicate bites of the meat. Use a knife and fork to cut off any excess fat or gristle, if desired. Enjoy the meat while it's warm, allowing the rich flavors to shine, and consider pairing it with complementary sides or sauces. Always be mindful of table etiquette, especially in formal settings.

Spoilt leg of lamb typically has a strong, unpleasant odor and a slimy texture, indicating spoilage. The taste is likely to be sour or rancid, far from the rich, savory flavor of fresh lamb. Consuming spoiled meat can lead to foodborne illnesses, making it important to avoid eating it. Always check for signs of spoilage, such as off smells or discoloration, before cooking.

Yes, a diabetic can eat mutton in moderation, as it is a good source of protein and essential nutrients. However, it's important to consider the cooking method and portion sizes, as mutton can be high in saturated fats. Diabetics should focus on lean cuts and avoid rich sauces or excessive fats. Always consult a healthcare provider or nutritionist for personalized dietary advice.

To make mutton tallow, start by trimming the fat from mutton and cutting it into small chunks. Place the fat in a large pot and slowly heat it over low to medium heat, allowing it to render down. Stir occasionally to prevent burning, and once the fat has melted and separated from any solids, strain it through a fine mesh or cheesecloth into a heatproof container. Let it cool and solidify before storing in a cool, dark place.

Ah, the meat of a lamb is called lamb. Just like how the meat of a cow is called beef and the meat of a pig is called pork. It's a beautiful part of nature's cycle, providing nourishment and sustenance for many.

The country of origin for lamb shanks can vary depending on where the lamb is raised and processed. Lamb shanks are commonly associated with Mediterranean and Middle Eastern cuisine, so countries like New Zealand, Australia, and countries in the Mediterranean region such as Greece, Turkey, and Morocco are known for producing high-quality lamb shanks. It is important to look for labels or certifications that indicate the country of origin to ensure you are getting the specific type of lamb shank you desire.

The best temperature for storing chicken and mutton depends on whether you are refrigerating or freezing them:

Refrigeration (Short-Term Storage)

Temperature: Store chicken and mutton at 0°C to 4°C (32°F to 39°F) in the refrigerator.

Mutton has a distinct, rich flavor that is often described as more robust and gamey compared to other meats like chicken or beef. It has a slightly fatty texture, with tender cuts offering a deeper, savory taste when cooked well. The seasoning typically enhances its flavor, as mutton pairs wonderfully with spices like cumin, coriander, and garam masala, which are often used in South Asian cuisine. At BarBQ Nite, their mutton dishes, such as the tenderly cooked mutton karhai, highlight this meat's complexity, balancing smokiness with spices.

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.

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.