The Accidental Smallholder Forum
Community => Coffee Lounge => Topic started by: country soul on July 19, 2012, 08:44:54 pm
-
hi all
I have a 4 year old ewe which had mastitis and all though recovered will not be fit to breed from again.its fit not fat so am thinking of eating it .Any advise, on will it be nice to eat,how to butcher it and most importantly how would I cook it,slowly I'm thinking
thanks
-
Do NOT eat this any sheep over 3 years of age that have suffered with mastitis require serious
testing.tasting
But if you message me your details ie location contact number im sure i could do all the testing tasting for you. :innocent:
Sorry but i cant offer any real advice but i love mutton
-
What breed is your ewe country soul? At four years old she should be tasty and still quite tender. You should still be able to slow roast a gigot if you do it in a covered pot, with a little wine or water to keep it moist, plus plenty of herbs. Other things to make are curry and other highly spiced dishes cooked in a sauce. My favourite is burgers - most of my older biddies go for burgers or meatballs, which I make myself with a variety of flavourings, especially hot ones. North African recipes are often for mutton.
-
Ive eaten exactly the scenario you described, mainly minced and curried and it was delicious. And any too chewy bits the dogs get as they have 50% raw food.
It was fine if used in this way, and a lot more flavour. Proper meat!
-
thanks guys for the encouragement ,its a hampshire down ewe and it would be a shame to see it wasted . it seems my worries of being left with a load of horrid meat make be unfounded
-
We have more mutton customers than lamb customers... I personally prefer lamb but the numbers speak fot themselves :o)
Tagines are good! Yum!
-
i find with older mutton it can get to be very fatty! i tend to take older ones off the bone and cut loads of this fat out. i find the shoulder minces very well and makes the best shami kebabs! let me know if you need any tips on cooking mutton as we have it on the Sunday roast menu regularly! should taste great, very jealous! :thumbsup:
-
Imagine a taste between lamb and beef. That's mutton :yum: :yum: :yum:
-
What breed is your ewe country soul? At four years old she should be tasty and still quite tender. You should still be able to slow roast a gigot if you do it in a covered pot, with a little wine or water to keep it moist, plus plenty of herbs. Other things to make are curry and other highly spiced dishes cooked in a sauce. My favourite is burgers - most of my older biddies go for burgers or meatballs, which I make myself with a variety of flavourings, especially hot ones. North African recipes are often for mutton.
Cooked slowly in a covered tin, with dry white wine, garlic and rosemary. Double bloomin' yum yum!!!!
-
Interestingly on an american show about diners, a lot of them cover the deep tray with cling film and then foil. I assumed the cling film would melt but it seems to work fine and I guess it keeps all of the moisture in maybe a little like a giant tagine. Havent tried it yet but will when I do my next slow braised mutton!
-
Another vote for old ewe mutton :thumbsup:
Cook long and slow, be prepared to pour the fat off (yes trim before cooking helps) - but be prepared to be blown away by the flavour. :yum: :yum:
-
Another vote for old ewe mutton :thumbsup:
Cook long and slow, be prepared to pour the fat off (yes trim before cooking helps) - but be prepared to be blown away by the flavour. :yum: :yum:
it is our favorite roast here, never have any left over sunday night. and the hedgehogs break up the bones by eating all the connective tissue. the family love watching them late at night and the cat steers well clear of hedgehogs!
-
Mutton is very tasty. slow cooking is the answer. Your in for a treat. :thumbsup:
-
i find with older mutton it can get to be very fatty! i tend to take older ones off the bone and cut loads of this fat out. i find the shoulder minces very well and makes the best shami kebabs! let me know if you need any tips on cooking mutton as we have it on the Sunday roast menu regularly! should taste great, very jealous! :thumbsup:
Our mutton tends to be Shetland meat so a fine sliver of fat just perfect for roasting and no more. mmm mmm! I would just keep your Down on grass without concentrate which can make them fat until kill time.
-
agree with this - Shetlands store most of their fat round the organs and not in the meaty areas so it is rare that you have to do lots of trimming. Some of the Shetland mutton I have had has been less fatty than some lamb I bought before I had my own sheep. Makes it healthier meat too. :thumbsup:
-
thanks to all who replied in such a positive manner.I wasnt so bold in the end i took the ewe and some lambs to the abbatoir and they offered to buy the said beast so i sold it to them. but I will have to give mutton a try some other time.
-
thanks to all who replied in such a positive manner.I wasnt so bold in the end i took the ewe and some lambs to the abbatoir and they offered to buy the said beast so i sold it to them. but I will have to give mutton a try some other time.
picking up half an animal on wednesday. shoulder going to be minced with all the trimmings and the leg will be slow roasted for sunday roast a week tomorrow. fine eating to be sure. any help needed just let us know! :thumbsup:
-
Do NOT eat this any sheep over 3 years of age that have suffered with mastitis require serious testing.tasting
But if you message me your details ie location contact number im sure i could do all the testing tasting for you. :innocent:
Sorry but i cant offer any real advice but i love mutton
Personally I've never heard of the above Happy Larry - Sorry if I'm wrong but if she was like that she'd go in with the Barren ewes & off to slaughter or the cull markets as people will still pay good money for her there if your worried about her tasting funny - although its ideal for her to go with at least another animal whichever way - taste wise possibly slow roast & stew / casserole the meat or if worse comes to wear she'll feed the pets for a while if you've got cats & dogs x
-
I thought it was a joke on the words tasting/testing ......or did I get that wrong :-)
-
No, I suspect , the same as you , that it was a joke. :innocent: what you're forgetting is the fact that some people have to have an appointment before they will see a joke, ;D (that was one by the way) or ,in extreme cases , a humour transplant . Donor organs are rare. :D
-
Lets face it: if you sold it as a cull it'd end up in a kebab anyway. Might as well be the maker of that kebab. :yum:
-
shropshirelass,firstly welcome to the forum,im sure you will enjoy it on here. have some fun were all bonkers on here,it was intended as a joke as lach and tiz stated,(no dig intended) the more you get involved in the forum the more you will get to know how others tick.BUT credit where credit is due my reply took 2 pages before you picked it up :)
-
No thats fine Harry lol I wasn't sure because of the way it read x
-
Shame you didn't benefit. I would have thought the fact that they wanted to buy it suggests it is good meat to eat.