Lamb and mutton| Healthiest Foods
Lamb, hogget and mutton are the meat of domestic sheep (species Ovis aries) at different ages.In general a sheep in its first year is called a lamb, and its meat is also called lamb. The meat of a juvenile sheep older than one year is hogget; outside the United States this is also a term for the living animal. The meat of an adult sheep is mutton, a term only used for the meat, not the living animals. In the Indian subcontinent the term mutton is also used to refer to goat meat,More info:wiki
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#10 Mutton Chops (480g),More info:fieldandflower
Our mutton chops have a great depth of flavour and come bone-in with plenty of juicy meat. Mutton has a bolder, more ‘meaty’ flavour than lamb, and it also happens to be lower in fat too! Treat these like lamb chops, they are best suited to being grilled or baked in the oven. Be adventurous with your marinades, why not try rubbing these in yoghurt and spices overnight before cooking?
Four chops per pack.
Traditionally sourced from sheep over two years of age we love free-range mutton at field&flower. The meat is firmer and richer and reared across the South West on clover and herb pastures. Hung for 5- 7 days and hand-butchered we deliver all our meat fresh so it can be frozen.
#9 Mutton Chaap Recipe – Slow Cooked Lamb Chops,More info:archanaskitchen
A mutton gravy dish cooked in cardamom, mace and cinnamon that can be served along with rumali rotis for a brilliant sunday dinner. The lamb chops are slow cooked in this thick and luscious gravy which helps the mutton pieces to become more tender and juicy. The flavour of the curry will also help to seep into the Lamb chops and create a delicious side dish.
#8 Techniques for Grilling Lamb,More info:thespruceeats
#7 easiest indian mutton curry (lamb curry in a pressure cooker),More info:myfoodstory
This easy, homemade Indian Mutton Curry will become your go to recipe every time you want to cook with lamb. Tender, succulent pieces of meat are cooked in a spicy gravy that makes it the perfect bowl of comfort food with basmati rice.
#6 Balsamic Lamb Cutlets,More info:mustardwithmutton
I’m not a big fan of marinating steaks, I prefer them au natural. Lamb however, and especially cutlets, benefit from a marinade and this recipe is one that I use often. The Balsamic and red wine tenderised the meat and the hint of honey enhances the lambs natural sweetness. If it’s not barbecue weather I cook these on a griddle pan inside.
#5 Lamb or Mutton Do Pyaza (Lamb or Mutton with Onions),More info:rashmisrecipes
There are several theories why a dish is called ‘Do Pyaza’. ‘Do’, (pronounced like the word ‘though’) means two in Hindi and ‘Pyaz’ means onion. One theory suggests that the weight of the onion is twice that of the meat; another that only two onions are used. The most practical theory is that the onions are used in two different ways-raw and fried which is what I do in my ‘Do Pyaza’ recipes. The raw onions are slowly cooked with the meat, enhancing the flavor. The fried onions, added toward the end boost the color of the dish, adding a caramelized sweetness. This is a very easy, low fat recipe.
#4 NO FAIL GRILLED LAMB CHOPS,More info:westviamidwest
No-Fail Grilled Lamb Chops are marinated in rosemary, garlic and citrus for a simple yet elegant meal for entertaining. Ideal to serve at summer and fall gatherings.
#3 It’s true: what a sheep eats affects the taste of your lamb roas,More info:theconversation
For those who enjoy a meaty spread during the festive season, it’s worth knowing that not all lamb tastes the same. It depends on where it comes from, and what it has been eating.
South African folklore has long suggested that sheep meat in the country has a distinct – often herbal or even medicinal – flavour and aroma. But more recently, studies have confirmed that there is a detectable sensory difference in sheep meat produced in different regions of southern Africa.
The flavour of meat develops through cooking. Flavour can also be added to meat through brining or marinating. But the inherent flavour in meat is largely dependent on what the animal feeds on.
#2 Roast Rack of Lamb with Mint Sauce,More info:epicurious
The lamb that we buy today hardly requires a typical English mint sauce (the puckery flavor was originally designed to cut through the stronger taste of mutton), but the combination is by now a traditional and still-welcome one. Buttered carrots and a watercress salad would complement the lamb nicely. Uncork a full-bodied Cabernet Sauvignon or red Bordeaux.
#1 Lamb Marsala,More info:tasteofhome
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