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 amb
is the description applied to a sheep that is slaughtered in its
year of birth (i.e. 6-8 months old). The flavour is usually more
delicate than from older animals. Hogget describes sheep that
are slaughtered in the year following their birth (i.e. 10-15 months
old). These are usually the slower maturing breeds such as the
Primitive ones. These are usually very lean and the texture of the
meat is much more dense than more conventional breeds, almost a
cross between lamb and venison. Mutton is meat from older
sheep usually two years or more. Mutton has more flavour than Lamb
but the meat may be tougher and have more fat cover.
By studying the certificate that we provide, you can easily see how
old the animal was. We select animals for when they are at the peak
of fitness to ensure the very best eating qualities.
1. The Leg
The leg of lamb or mutton is probably the best known joint and the
first that people think of when they think of sheep meat. Leg of
lamb can either be fast roasted and served a little rare or slow
roasted with the meat falling off the bone – both make excellent
meals. The leg of mutton will be fattier and must be slow roasted
but it will be full of flavour. When cut into smaller joints, the
thick end of the leg (the thigh) is known as the Chump End while the
narrower, pointed cut is the Knuckle or Shank. In recent years more
and more chefs are offering braised Shank which is awakening
people’s taste for what is an excellent cut. You can also choose to
buy Leg Steaks on the bone which are slices through the whole leg
suitable for barbecues, grilling or frying, also known as Gigot
Chops.
2. Loin
The Loin is where the best cuts are to be found. The rear section is
the Chump which can be roasted either bone-in or boned to provide a
delicious, small joint which can be quick roasted and served rare.
More commonly it is cut into Chump Chops which are meaty and
delicious, however you choose to cook them. The forward part of this
part of the back is the Loin which can be roasted bone-in or again,
cut into Loin Chops. On smaller breeds, these are left as doubles
which are sometimes called Butterfly Chops or, as we prefer,
Barnsley Chops. We can also supply the Loin boned-out which makes
for easy carving and lends itself to being stuffed for a special
occasion. With extra trimming, this boned-out loin becomes a
Noisette that requires only light cooking and will be spoilt if over
cooked. Any joint of the loin of a young animal is suitable for
quick roasting for serving pink. The various chops are all suitable
for frying and grilling (or even barbecuing). Two loins left whole
(from either side of the backbone) are known as the Saddle of Lamb
and it is worth considering this cut for a dinner party or special
family occasion. The joint is lean with plenty of meat and again is
suitable for quick roasting and serving pink if you prefer your lamb
this way.
3. Best End Neck
Forward from the Loin towards the neck is the Best End. From this
part we get Lamb Cutlets, on the bone but with a smaller section of
meat than on a chop, they are suitable for frying, grilling or
barbecuing. As with the Loin, the section of lean meat can be
removed and this is another version of the Noisette, albeit with a
smaller section than that above but very delicious. Instead of
cutting the ribs into Cutlets, they can be served in one piece known
as a Rack of Lamb for roasting. With the ends of the cutlets
French-trimmed, with the last centimetre or so of bare bone exposed,
this is traditionally served with little paper trims shaped like a
chef’s hat slid onto the ends for an extra wow factor for a special
meal. Finally, as with the Saddle, both sides of the Best End can be
left together and formed into a Crown Roast, the ultimate in lamb
dishes. The Cutlets (eight on either side) are served resting on the
broad end with the French-trimmed bones uppermost and, again, with
the paper decorations. The resulting hollow circle lends itself to
being stuffed with something like an apricot-based stuffing for a
truly memorable meal.
4. Middle Neck and Scrag
This is the most forward of the upper cuts from the lamb carcase
and, just like the beef and pork, these cuts are ideal for long,
slow cooking in stews and casseroles. They can be filleted for such
dishes but don’t forget that famous dishes such as Irish Stew and
Lancashire Hotpot traditionally use the bones as well. The bones
soften during such cooking adding flavour to the dish. Fillets from
the neck are very versatile for a variety of recipes.
5. Shoulder
Personally speaking, I would always choose the Shoulder, slow
roasted on the bone, for the finest flavour and succulence. The
Shoulder can be cut into the blade end and the knuckle end which
includes the very top part of the front leg. Also, we can supply it
boned and rolled for easy cooking and carving. This is another joint
that lends itself to stuffing with perhaps herbs and garlic. The
extra fat on this cut helps baste the boned joint from within.
6. Breast
Most people reject the Breast (which includes the belly) as
something below their dignity but this is a cheap cut which will
provide a delicious and nutritious meal with a little effort. Slow
roasted, you should pour off the excess fat and the bones will be
easy to remove once the cooking is complete. Alternatively, you
might like to roll it around a stuffing of breadcrumbs flavoured
with herbs to absorb some of the fat.
Other Choices
That concludes our tour of the lamb carcase. We also offer Diced
Lamb, being lean shoulder meat ideal for stews and casseroles and
Prime Lamb Mince for Shepherd’s Pie, Moussaka, or making your own
delicious Lamb Burgers. Alternatively, you might like to select our
own-made lean Lamb Burgers with Mint which are perfect for barbecues
or for a special treat for youngsters.
Offal
We offer Lamb’s Hearts, small tender and very tasty when casseroled
with bacon or stuffed, Lamb’s Liver, probably the first choice for
most people and Lamb’s Kidneys, delicious whether for a breakfast
treat devilled or as part of a mixed grill. Look through your
recipes for a delicious kidney casserole.
If you require more information, we'd be delighted to help. Please
send an e-mail to
mail@rarebreedsbutcher.com, or call us on +44 (0) 1531
632744 |
