Author Topic: Cooking 18 month old Shetland lamb??? (Read 2509 times)

Jon Feather · « **on:** December 05, 2016, 06:08:19 pm »

I'd like to give my customers the best chance of getting the best out of the meat. Is it cooked the same as lamb they buy from the butchers or supermarket or do they need to do something special with it???

I've been vegie for 35 years so I dont have a clue. Just sold our first 2. (18 months old and the abattoir was just down the road so they have had a good (ish) life).

Your advice will be very appreciated. Thanks.

bloomer · « **Reply #1 on:** December 05, 2016, 06:25:54 pm »

It is usually fine cooked as lamb (I put 4 in the freezer for my family this year)

Legs quick roast
Shoulder slow roast
Chops wave at the frying pan or grill do not over cook...

It is delicious meat, I'm sure they'll love it...

Jon Feather · « **Reply #2 on:** December 05, 2016, 06:38:38 pm »

Thanks bloomer. Just had text from one of the customers, "just had the chops, very tasty, very nice, not tough at all" so I'm happy with that.

I had visions of it being too tough.

Anke · « **Reply #3 on:** December 05, 2016, 08:39:24 pm »

Well at 18 months it's called hogget...

TheSmilingSheep · « **Reply #4 on:** December 13, 2016, 08:45:46 pm »

We sell all our 'lambs' at 18 months - always advise folk cook same as lamb, just as tender, but a bit tastier (IMO)... Cook pink or slow, according to taste, and always delicious!