Author Topic: Mutton - Offal (Read 1572 times)

farmers wife · « **on:** August 03, 2015, 10:16:08 pm »

We dispatched a fantastic ewe today (2-3yrs old). We've got the offal here I cant seam to find any information on the eating quality of offal - is it good? Simple dishes like liver and bacon? Hope you can let me know Ta

Anke · « **Reply #1 on:** August 03, 2015, 10:29:19 pm »

Liver and heart used in "Paprikash" (Hugh Fearnley Whittingstall's "Meat" Book), or just simply fried liver with slow-fried onion&apple (and new potatoes or good mash later in the year). You can use the heart in a stew later (freeze now). I use the lungs for the dog (cooked and frozen in portions), and I have to confess I really don't like the kidneys, so the dog gets those too.

Loobylou · « **Reply #2 on:** August 03, 2015, 10:57:24 pm »

We use all our offal, we use the livers and cook with mash. Lungs and heart go to our dogs and kidneys go in a stew. Great to have no waste. When we do our goat offal we make pate from the liver, it's lovely

farmers wife · « **Reply #3 on:** August 03, 2015, 11:42:58 pm »

Thanks for your replies - Do I assume you both mean mutton not lamb. I can find loads of info on lamb but little on the eating qualities of Mutton offal.