Rebanks himself is an interesting author. The description of his subsequent life managing his flock ranges from sublime descriptions of the beauty of the Cumbrian fells to frank accounts of the effects of foot and mouth.
Alternatively, Counting Sheep by Philip Walling is written by a former shepherd so first-hand knowledge now turned barrister so well-structured, beautiful, original use of English. Girls are not to my taste. By Clare. The difference between lamb, hogget, and mutton Lamb is less than a year old usually four to six months and minus its incisor teeth.
Hogget is between one and two years old. An easy rule is the darker the colour of the meat, the older the animal will be. Which, of all of them, is the best? Mutton can take strong spices for a more exotic Easter eg, mutton biryani but also tastes wonderful roasted with capers or anchovies, tapenade or a generous bunch of Mediterranean herbs. If you want a fall-off-the-bone slow roast, mutton is for you.
Facebook Twitter Instagram. The flavour of hogget meat is slightly deeper and a little more pronounced. The colour is just a little darker than lamb. Hogget is actually the meat of choice for the majority of our customers. Keeping birth records Each year, we have one drop of lambs — usually born over the space of a 3 — 4 month period. How do farmers tell the difference between a lamb and a hogget?
Click to share on Facebook Opens in new window Click to share on Twitter Opens in new window Click to share on Pinterest Opens in new window Click to email this to a friend Opens in new window. Leave a Reply Cancel reply Your email address will not be published. The contrast between lamb and mutton is usefully compared to the difference between veal and beef. Smallholders are often unsure of how to deal with breeding ewes that have passed their prime.
Far better is using the ewe for mutton. This is undoubtedly her fate anyway if you send her to market, but she will have been shunted hither and yon by strangers en route to slaughter.
The best option is to take her yourself to the abattoir for a quick, less stressful end. For my money, mutton is definitely a meat for winter; those rich stews are hearty and filling, whether enhanced by ras-el -hanout, cinnamon, dates and pine nuts for a Moroccan supper served with cous cous, or traditionally casseroled with homegrown leeks, carrots and celery with a mound of pureed celeriac and potato mash and a side splash of crab apple and mint jelly.
Smallholders are in the perfect position to add hogget and mutton to their meat stocks, ringing the changes of taste and texture just through the simple application of time. Debbie Kingsley farms in Devon and runs courses. See www. Published: AM November 9, Updated: AM August 19, Meat from sheep includes hogget and mutton as well as lamb.
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