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Eating Habits - The Titfield Thunderbolt
Heisenberg might have stayed here
qatsi
qatsi
Eating Habits
It is my wont to try meats from the Farmers' Market that do not ubiquitously appear on the supermarket shelves. A couple of months ago I found a shoulder of mutton, and tonight we have had Spiced Mutton Stew with Apricots - a tagine in all but name. On the whole, tougher than lamb (as expected) and also of blander flavour (not so expected). The recipe was pleasant but time-consuming; I boned the meat just after lunch and set about making the stock required, taking the opportunity to satisfy first principles but also recognising the unfeasability of it on a regular scale. My mother used to make stock from the turkey carcass at Christmas until a few years ago, and it was always an ordeal. (Then again, she still finds the whole turkey thing an ordeal, stock or no stock.) I have half a litre or so of mutton stock to use up sometime this week.

I have also recently taken to drinking Horlicks. I put this down to 12 years of occasional driving past the Courage Brewery in Reading and its malty aroma has grown on me. Just kill me if I start regularly and voluntarily tuning to Radio 2.

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white_hart From: white_hart Date: February 11th, 2007 08:54 am (UTC) (Link)
I think it depends on your supplier, and is probably to do with how long the meat's been hung; we've had some fabulous mutton that had a really intense, slightly gamey flavour - like lamb, but deeper - and some that hasn't been much to write home about. I suppose it also depends on the fat content of your meat, because the 'sheepy' flavour tends to be carried in the fat more than the meat. The best mutton we've had came from Sheepdrove Organic Farm, and the stuff from the farmers' markets has often been distinctly ordinary.

I always make stock from poultry carcases and freeze it until needed; chicken stock in particular is useful for risottos, which we have fairly often.
qatsi From: qatsi Date: February 11th, 2007 02:41 pm (UTC) (Link)
That's interesting to hear; I shall try it again sometime. The shoulder came from D & B Cox at Newbury Farmers' Market, they're usually quite good with gamey meats. I seem to have forgotten to LJ the woodcocks we had a couple of weeks ago - which were splendid.
white_hart From: white_hart Date: February 11th, 2007 03:45 pm (UTC) (Link)
I wondered if it was him - he does the Oxford market as well, and while I agree that the game is generally very good we've had mutton from there and found it to be on the bland side.

We're having mutton casserole tonight, with mutton from The Lamb Man at Woodstock farmers' market - we haven't had mutton from there before.
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