Roasted celeriac complements the flavours of any roasted fish or meat, from turbot to pheasant, and of course mutton. How to make mutton chops with roasted celeriacĬeleriac is back with a bang, and I know I will no doubt lament its presence in my kitchen around February, but for now I’m excited. Ask your local butcher if they can source it. Perhaps it was the acceleration of global trade that led to the demise of hogget and mutton? Does it make any sense that we have freezers full of New Zealand lamb? Is there not enough lamb in Ireland? Mutton will not be easy to source since nearly all sheep are now sold as "lamb" in the supermarkets. Up to the second World War, mutton was prized in Ireland and the UK for its texture, flavour and ultimately, for its value. A few years ago, Prince Charles founded the Mutton Renaissance Campaign in the UK, to draw attention to the plight of this meat and to try to sharpen its definition. So, for a recap: lamb is up to one year old, hogget is two, and mutton is three. Hogget, which is another type of lamb that has almost completely disappeared, is two years old. Mutton is sheep that is more than two years old, though in my book, it’s at least three. That means I have to come up with new ways to prepare them so that I don't get tired of eating them. Where did all the mutton go? Does anyone recall eating mutton stew on a cold November evening after coming home from school? Or grilled mutton chops with mushy peas? I can’t say I have any fond memories of eating mushy peas, but mutton chops are something I miss. A red chin curtain looks great on people with bald heads because it provides a clear outline to the face. My wife wants Lamb Chops basically 5 days per week lol.
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