Stop in for Supper, friend

[wesheltonj]

The only difference is size and what they were fed. We buy small lamb and big lamb up here, the latter being mutton called lamb. Ours are the mildest we've had from any place on the planet and A+ quality. An easter lamb fed the wrong diet can be worse than an old Nanny Goat. I encourage you to try the meat, then grade the quality. Big/small and young/old makes far less difference than diet and husbandry.

Well, maybe in the USA. But when I was served Mutton stew in Russia it was very tuff and chewy. Sorry, not going to experience that again unless back in Russia and I have no choice. For now, I'll stick with lamb chops.

 

[Field28]

Turned out to be a chilly windy night here so this hit the spot tonight.

Repurposed some leftovers, nothing fancy. Sliced up some venison backstrap and tenderloin grilled the end of last week. Placed the slices on some nice poppy seed rolls, covered with Munster and baked in the oven for a few minutes.
Thought that I had some brown mustard or horseradish sauce at the house but was out and had to settle for yellow.

Paired up with some beef vegetable soup made from leftover pot roast.

 

[Flbt]

Don’t have any pictures
But we took left over bbq ribs.
Took the meat off the bone added to 6 farm eggs cheader and Colby sharp cheese
A few diced cherry tomatoes a bit of oinion and wild garlic
Scramble and put into flower tortilla
Freak cold coming into fl so hot chocolate with shot of Praline cream liquor in it.

 

[cwpayton]

Sorry for no pics, but if I did...it would be of the southern country fried venison steaks I cooked my wife last week for her birthday....her favorite meal. I dont care for mutton, but I love good lamb...When I was in SA, I was delighted that we had as much lamb as we did...and it was the finest I ever had. I also like goat, but am not able to get it very often. (domestic).

I love goat but only if it hasnt been around a stinking billy.

 

[Flbt]

I love goat but only if it hasnt been around a stinking billy.

I like goat to. It’s to me is very close to deer.

 

[Flbt]

I love goat but only if it hasnt been around a stinking billy.

Especially slow smoked with black cherry , pecan,oak wood
With rub of salt, black pepper, red pepper flake , garlic, onion powder
Paprika, itilaion seasoning time, a little mint a little curry powder

A buddy told mw to add just a little sassafras wood to the smoke to give it a little sweet kick
I have not Tryed that yet though

 

[cwpayton]

Especially slow smoked with black cherry , pecan,oak wood
With rub of salt, black pepper, red pepper flake , garlic, onion powder
Paprika, itilaion seasoning time, a little mint a little curry powder

A buddy told mw to add just a little sassafras wood to the smoke to give it a little sweet kick
I have not Tryed that yet though

Being outwest , sassafras is an unobtainable commodity, but I sure miss the tea, as I grew up on that.

 

[Flbt]

Being outwest , sassafras is an unobtainable commodity, but I sure miss the tea, as I grew up on that.

If you ever get to the panhandle of fl.
Hit me up I have a buch growing on my horse fence some of the trees/ bush are at least 20 years old they been cut back and grow back.
So the root system should be large.

 

[cwpayton]

If you ever get to the panhandle of fl.
Hit me up I have a buch growing on my horse fence some of the trees/ bush are at least 20 years old they been cut back and grow back.
So the root system should be large.

will do ,the last I had was a big bunch I picked up on a wood lot that had been dozed to clear it, couldnt recognize them except by smell, I got enough to last me 3 years.

 

[Flbt]

will do ,the last I had was a big bunch I picked up on a wood lot that had been dozed to clear it, couldnt recognize them except by smell, I got enough to last me 3 years.

Well there some on the ga line rd.
If they pull the ditch on the rd or you want to dig them. I seen root balls that would have to go 25-30 lbs easy. Less than 5-8 min drive from the farm.
Plenty of it around here.
Like you said easy to get a few years worth

 

[CBH Australia]

Well, maybe in the USA. But when I was served Mutton stew in Russia it was very tuff and chewy. Sorry, not going to experience that again unless back in Russia and I have no choice. For now, I'll stick with lamb chops.

Sounds like it wasn’t cooked properly.

Local butchers used to offer Lamb, Hogget or Mutton and all were good.

We mostly see Lamb available in the marketplace now and I recently read it’s easier to market so I take it as being more popular. The market trend is Lamb and they can be sold earlier but as the supply decreases Hogget fills the void.

Most farmers would be eating Hogget at best taking the bigger carcass for the table.

I reckon even Mutton cooks up ok so it should stew or casserole fine cooked low and slow.

 

[Betterinthebush]

Sounds like it wasn’t cooked properly.

Local butchers used to offer Lamb, Hogget or Mutton and all were good.

We mostly see Lamb available in the marketplace now and I recently read it’s easier to market so I take it as being more popular. The market trend is Lamb and they can be sold earlier but as the supply decreases Hogget fills the void.

Most farmers would be eating Hogget at best taking the bigger carcass for the table.

I reckon even Mutton cooks up ok so it should stew or casserole fine cooked low and slow.

A kitchen gadget that has changed my cooking of mutton chops(cut 1-1/2” thick) is a sous vide water bath for a couple hours then sear over intense heat. Amazing flavor and tenderness.

ETA: I’m probably an exception to the rule when it comes to raising lamb. The fine and prime lambs on my F-1 crosses go in my freezer for my family. Everything else goes to market. I work to hard to short myself

 

[CBH Australia]

ETA: I’m probably an exception to the rule when it comes to raising lamb. The fine and prime lambs on my F-1 crosses go in my freezer for my family. Everything else goes to market. I work to hard to short myself

Sounds great and the title is stop in for supper. Mmmm,

I don’t like cooking but I like butchering and Smallgoods so I’ve been looking at SousVide on YouTube. Possibly another kitchen gadget we need to make space for.

 

[Leadwood]

@Hunter-Habib................I like the way you approach wild game cooking.
Looks great!

 

[Hunt anything]

Went and threw the net a time or two early this morning on a cold out going tide and caught enough jumbos for a fresh shrimp dinner tonight!

 

[Hunt anything]

Fresh out of the bay this morning and off of the Big Green Egg tonight with a sampling of Italian venison sausage!
Unfortunately this cold snap will drive the shrimp out.