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[9] [10] Still common in farming usage and among speciality butchers, it is now a rare term in British, Australian and New Zealand supermarkets, where meat of all sheep less than two years old tends to be called "lamb". Mutton — the meat of a female (ewe) or castrated male (wether) sheep having more than two permanent incisors in wear.
The Mutton Renaissance Campaign was founded in 2004 by King Charles III (then Prince of Wales) to advocate for the consumption of mutton (and not lamb) by Britons. The King, whose favourite dish is mutton, also aimed to support British sheep farmers struggling to sell their older animals. [ 1 ]
Scrag end is one of the cheaper cuts of meat, and is often used in soups and stews. [3] In the United States, scrag end is known as the neck. Unlike scrag end, cutlets come from the part of the neck considered best, known as the middle neck.
In addition to beef, they offer options like bison, lamb, and plant-based patties, all topped with gourmet ingredients and house-made sauces. For more fast-food stories, sign up for our free ...
Reestit mutton is commonly used as the basis for reestit mutton soup. The soup is made with tatties (potatoes), and is commonly served with bannocks - small savoury scone-like baked items. [1] This dish is commonly associated with the Up Helly Aa fire festival. It can also be used as the filling of a reestit mutton pie. [8]
British explorer Ernest Shackleton and his Imperial Trans-Antarctic Expedition became trapped, and ultimately killed their sled dogs for food. Norwegian explorer Roald Amundsen 's party famously planned to eat their sled dogs, as well as to feed weaker dogs to other dogs, during their expedition to the South Pole.
Barley, lamb, mutton or beef, root vegetables (carrots, swedes), dried pulses Scotch broth is a soup originating in Scotland . The principal ingredients are usually barley , stewing or braising cuts of lamb, mutton or beef , root vegetables (such as carrots , swedes , or sometimes turnips ), and dried pulses (most often split peas and red ...
Herdwicks are a dual-purpose breed, producing strongly flavoured lamb and mutton and a coarse, grey wool. The slowly maturing breed is one of the most hardy of all the British hill sheep breeds, withstanding the cold and relentless rain of the Lake District at heights upwards of 3,000 feet (about 1,000 metres). [2]