[farmers wife]

Ive had a ewe slaughtered here and hung in the walk in fridge.  Problem is finding someone decent to butcher the thing as the art is dying.  I used to have a fantastic young lad who was taught the old way but he's moved on now.


Mutton is good but it is a different type of cooking and better for winter months for stews etc however I do struggle with the fat.  Im not usually sensitive but the amount of fat puts me off even after skimming it off.  My children loved it.  The meat on things like chops is dry as you have to cook them for a good while to get them tender again this spoils it for me.  I think it would make fantastic spit roast or ultra slow bbq in the proper way.


Selling ewes before 1yr old is fine we've always done this and had fantastic lamb.  If you want to try to sell direct to a butcher or have it back in the freezer may be better.

[waterbuffalofarmer]

Ive had a ewe slaughtered here and hung in the walk in fridge.  Problem is finding someone decent to butcher the thing as the art is dying.  I used to have a fantastic young lad who was taught the old way but he's moved on now.


Mutton is good but it is a different type of cooking and better for winter months for stews etc however I do struggle with the fat.  Im not usually sensitive but the amount of fat puts me off even after skimming it off.  My children loved it.  The meat on things like chops is dry as you have to cook them for a good while to get them tender again this spoils it for me.  I think it would make fantastic spit roast or ultra slow bbq in the proper way.


Selling ewes before 1yr old is fine we've always done this and had fantastic lamb.  If you want to try to sell direct to a butcher or have it back in the freezer may be better.

If you cook mutton breast it is generally very fatty. Always best to precook it by boiling in a pressure cooker, then cut the day off, it comes off so easily then...

[Coximus]

Straight answer is 70+ into the halal trade, of which alot os simply diced up or minced and sold into the Islamic market place - and alot is exported to the Islamic world - Simply put the traditional cooking methods for their cuisine suit mutton, IE Slow cooking in sauces - etc.

The remainder, often go into the catering trade in general - so think ready meal pies etc, where its sold as "shepherds pie" so its not a lie nto call it that.
Canteens etc.
Again a fair amount of this is exported.

The proportion will vary, with northern markets having a very high share going export and halal simply because of the larger halal-requiring population nearby, and links back to halal consuming country’s of origin facilitating the export market.