Lamb and Mutton

pork

It is a gamy meat. It's a little bit chewier and somewhat greasy as compared to beef.

"Mutton birds" refers to several species of large shearwaters (a type of pelagic bird). Shearwaters typically eat squid, crustaceans, plankton, or fish.

Tītī (in Māori); shearwater; "lunch"!

In a way that involves a long, slow cooking process, since mutton tends to be chewy if cooked quickly. Stewing mutton over a long time in the oven, in a wine-based sauce should work quite well - the acidity of the wine should be enough to break down some of the fibrous parts of the mutton, resulting in a tender stew.

Because its too expensive to sell it in large amounts

Yes, lamb is a healthy food as it is a great source of protein, iron and zinc and also it delivers healthy doses of vitamin B12 and niacin. Of course it depends on how you cook it and what you eat it with how healthy it is in total. You wouldn't be healthy living on lamb alone.

I suppose the answer would depend on what cut of lamb you are trying to substitute and in what dish you are going to create.

I recently made personal variation on a Greek-style roasted lamb that I had once had in a restaurant many years ago. I first broiled the lamb in very preheated cast iron pans to give it some colour and carmelization, then cooked it low and slow with garlic, lemon and oregano until it was fall-apart tender.

It was fantastic, if I do say so myself, and my guests seemed to love it. The point being.....in a recipe like that, chunks of beef would be absolutely fine. If you are the only one that knows what the dish was *supposed* to be, no one will think a thing of it, except how good it tastes.

If, however, you are trying to recreate lamb chops with mint sauce using another meat, I have no good suggestions. The only meat I can think of that might come close to the slight gaminess of lamb yet still be at least somewhat obtainable (if you know any hunters or have an eclectic butcher nearby) would be venison. MUCH leaner, of course, but it is easy to add fat to a dish.

Cooking a 5-pound lamb typically takes about 1.5 to 2 hours in the oven at 325°F (165°C) for medium-rare, depending on the cut and desired doneness. It's important to use a meat thermometer, aiming for an internal temperature of 135°F (57°C) for medium-rare. Allow the lamb to rest for at least 15-20 minutes before carving to ensure juices redistribute. Always check specific recipes for exact times and methods.

As of my last update, mutton prices in Kuwait can vary based on factors such as market demand, quality, and season. Typically, prices might range from around 2 to 4 Kuwaiti Dinars per kilogram. For the most accurate and current rates, it's best to check local markets or online platforms that list grocery prices in Kuwait.

From a whole lamb, you can typically expect to yield about 40-50% of its live weight in cut meat after processing. This means that from a lamb weighing around 100 pounds, you might get approximately 40 to 50 pounds of usable meat, depending on factors like the lamb's size, breed, and processing method. The cuts include a variety of options such as chops, roasts, and ground meat.

Yes, although countries have there own regulations regarding the age of meat sold as "lamb", it's widely acknowledged that lamb is a young sheep less than one year old. Lamb, a young sheep that is less than one year old. Yearling lamb, a young sheep between 12 and 24 months old.

You say , Mr. butcher , please remove the chine bone.

do you mean mullion ?

its a vertical structural element of the frame. Spelling: Muntin 1. A secondary framing member to hold panes within a window, window wall, or glazed door 2. An intermediate vertical member that divides the panels of a door Mullion: A vertical strip dividing the panes of a windows See: http://www.buffaloah.com/a/DCTNRY/m/mun.html

It isn't.

Your eschewing beef in favour of mutton will not affect people who are hungry elsewhere.

It means sheep.

Meat from sheep is known as lamb or mutton.

Meat from goats is known as capretto or chevon depending on the age of the animal when it is slaughtered.