Mutton?????!
Answers: i have not seen any requests for mutton recipes , why is that??
Here is a good old scottish recipe, maybe people will see it and start using it
Ingredients for the Meat Filling:
1 pound (500g or two cups) lean lamb, minced (ground)
Pinch of mace or nutmeg
Salt and pepper
Quarter pint (150ml) gravy
Ingredients for the Hot Water Pastry:
1 pound (500g or four cups) plain flour
6 ounces (175g or ? cup) lard
6 fluid ounces (225ml or ? cup) approximately of water
Pinch of salt
Milk for glazing
You will also need glasses or jars, approximately 3-3? inches (7.5-8.5cm) in diameter to shape the pie.
Method:
Create the filling by mixing the minced (ground) lamb, spice and seasoning.
Make the pastry by sifting the flour and salt into a warm bowl. Make a well in the centre of the flour. Melt the lard in a scant measure of water and, when it is bubbling, add to the flour and mix thoroughly. Take a small amount (remember the mixture should make 8/10 pies, with their tops) and form into a ball and keep the rest warm while making each pastry case. This is done by rolling a suitable amount for each pie and shaping the crust round the base of a glass or jar approximately 3-3? inches (7.5-8.5cm) in diameter. Make sure there are no cracks in the pastry - you can trim round the top of the case to make it even. As the pastry cools and gets cool, remove the glass and continue until you have about a quarter of the pastry left to make the lids.
Fill the cases with the meat and add the gravy to make the meat moist.
Roll the remaining pastry and use the glass to cut the lids. Wet the edges of the lids, place over the meat and press down lightly over the filling. Pinch the edges and trim. Cut a small hole or vent in the centre of the lid (to allow the steam to escape).
Glaze with milk and bake for about 45 minutes at 275F/140C/Gas mark 1. If the pies are not eaten immediately, they can be stored in the 'fridge but always ensure they are properly reheated before being eaten.
maybe because no one knows what it is!
Probably because a lot of people don't know that mutton is a sheep more than a year old. In North America people will ask for lamb.
it's more of a regional food
not so world wide.
Jeff?
mmmmmm...mutton
Because it is too expensive these days.
There is a very good dish on the buffet at the local India restaurant made with mutton. Maybe they purchase in bulk. LOL
I would love to cook mutton but just can't get any other than through mail order and it's *really* expensive that way.
You'd think that here in Wales we'd be drowning in the stuff but can I get any? No I can't.
Where are all the mutton farmers? Why don't they sell it in the supermarkets?
OK - Rant over!!