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COOKING LAMB, HOGGET OR MUTTON FOOD TIPS TALLYRAND

 

General info

Mutton seems to have lost favour (but certainly not flavour) over the years and been replaced with lamb and hogget. In my opinion there are reasons for this:

better quality

tenderness

milder in flavour

lower percentage of fat

This seems a shame as, prepared and cooked correctly, mutton is a wonderful meat and is very useful when preparing a dish that is high in strong flavoured ingredients such as in Indian dishes. It is hard to make a good curry with lamb as the spices and herbs just mask the flavour of the milder tasting meat.

What is lamb, hogget and mutton?

Lamb is the meat from the sheep that is less than one year old. It has a mild flavour and is low in internal and external fat. It requires short cooking times.

Hogget is the meat from the sheep that is one to two years old. It has a more intense flavour than lamb and is low to medium in internal and external fat. It requires longer cooking times than lamb and is more suited to roasting, stewing and braising.

Mutton is the meat from the sheep that is more than two years old. It has a very strong flavour and is high in internal and external fat. It requires extended cooking times and is more suited to curing, second class roasting (slow and low heat), stewing and braising. These cooking methods will render the excess fat which may be spooned or scooped off and discarded and they will also ensure the meat is nice and tender.

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New Zealand Lamb

Controlled by the New Zealand Beef and Lamb Marketing Board, normally only prime grades/high quality of lamb are used for the export market with the external fat trimmed to a minimum. But hogget is also exported in small amounts and only to certain markets/countries. It is normally available either frozen or fresh and vacuum packed - whilst both are of high quality I would recommend the vacuum packed.

Recipes for

In June I gave a recipe for mutton ham. This is an old, traditional recipe that treats the leg of mutton like a ham and home cures it. Further info on mutton ham, its uses, etc can be found with the recipe.

This week’s recipe is one of my Indian favourites for Rogan Josh, a delightful Indian dish that utilises the fullness of flavour of mutton and its fat

On a related issue, if you would like to know more you can read how to remove excess salt from stocks, sauces, soups and stews.

On a related issue, if you would like to know more you can read how to remove excess fat from stocks, sauces, soups and stews.

RELATED RECIPE

 

Tallyrand
Food and Cooking Tips
from professional
Chef Tallyrand

 

Born and raised in Plymouth, Tallyrand started his initial training as a chef at Plymouth College of Further Education. It was here that he was to learn his love, his passion for food and the culinary arts. From here he headed to Germany to complete his apprenticeship as Commis de Gardemanger.

Germany gave him his first taste of cooking for the rich and famous, as half way through his first year, along with the Sous Chef and a Chef de Partie, he was whisked off to Cologne to help prepare meals for a political conference, where amongst other dignitaries they cooked for Mr Brehznev, the then powerful Russian leader. This was to prove to be just one of the many celebrities he was to cook for or get to know over the years . . .

If you would like to find out more why not visit Tallyrand's own web site www.tallyrand.info (link in main menu)

Email Hub-UK : info@hub-uk.com