We are collecting 4 Heb Hoggets from the butcher in a couple of days. Primitives generally don't have enough muscle for cuts such as scrag end of neck (I love the name) and the ribs don't have enough covering to barbecue. You can get back the front legs to use barbecued, like turkey legs. I find I don't use mince, so everything bar shoulders, gigot and valentine chops are made into sausages or burgers. The butcher adds his usual amount of rusk (none makes them too hard on cooking), then I send spices or herbs of my choice and let him know how much to add. Always ground black pepper, then Herbes de Provence, chillies or North African spices. One year the butcher added chopped leeks and they were good. When selling the meat, I find buyers mostly want the sausages. This year I'm going to mince the two smallest gigots, add a variety of spices, then make meat balls to use with a curry sauce
for us, not to sell. In the past we have made our own sausages, with a 5kg stuffer from Weschenfelder, but it's hard work so now the butcher makes them for me. He's already phoned me three times to day with questions
.
Two years old barely qualifies as mutton. I think officially mutton is older than 4. Our tups go off at 16 months, as hogget. This year they have been hung for two weeks which is a bit long (I think he forgot to collect them from the abattoir
) but usually it's a week. If they are very lean, then a shorter hanging is best.