lamb:

Whether its lamb or mutton, lamb is a wonderfully flavoured meat, and not just for the Sunday roast or in chops. The older the animal the stronger the flavour will be, the more delicate the flavour, the more careful a cook needs to be so that any sauces etc do not over power it. Which is why dishes like Rogan Josh are designed to made with mutton, because the strong flavour of the meat can withstand the strong flavours of the Indian spices, garlic etc

lamb
A young ovine under 12 months
(with no permanent incisors)

hogget
A young male or maiden ewe between 12 - 15 months
(with no more than two permanent incisors)

mutton
A whether or ewe, 24 - 36 months
(with six or more permanent incisors)

recipes links:

• roast leg of lamb (traditional)

• lamb blanquette

• braised leg of mutton

• braised lamb shanks 'Osso bucco style'

• colonial goose

• mutton ham

• lamb rogan josh

• shepherds pie

email chef@tallyrand.info