Posted on 01/10/2023 2:15:11 PM PST by DallasBiff
Last Father’s Day, I spent the morning watching the men of Millheim Harmonie Verein Hall baste and flip barbecue on large open pits. There were beef clods, pork shoulders, and whole mutton. That last one is something you don’t often see on barbecue joint menus in Texas, whole or not, but back in the days before barbecue restaurants it was nearly as ubiquitous on the pit as beef and pork
Can't find lamb anywhere now.
And please no pictures of a lamb saying, "bahhh".
Mutton? I don’t think folks have admitted to eating mutton rather than lamb since the 1940s, when a common stretch apparently was to pass goat off as such as well despite the difference in taste.
I have lamb once per year on Father’s Day. It’s too expensive and requires a special trip to buy it, so one a year it’s in the food budget. When I was a kid mutton was pretty regular in our household. I never see mutton in the store. The sheep must be slaughtered only for lamb and I assume ranchers are not interested in raising them for that long.
I too grew up with Sunday lamb/mutton dinners. Whenever people ask me for my preferred proteins it is usually in the first or second slot.
On the 8th day God created BBQ.
The only lamb that makes it to retail grocery stores any more is New Zealand or Australian frozen legs and shanks. Only so-so.
quite popular at KY bbqs with mustard based sauce
nuthin wrong with cabrito.
make marinate, olive oil, dijon mustard, garlic, rosemary, salt, pepper. apply same to red potatoes...
roast :P
When in Jerusalem I asked this guy how to eat goat, he said with a fork.
Was mutton marketed as lamb back then? The local butcher always said it was lamb.
All I know is that my mother, would never buy a leg more than 3 lbs. and said "mutton" is the sh!t those English people eat.
Going rate for farm lamb was $250 for the whole lamb and they insist on killing and cutting it up. They waste nothing.
The best price I ever got on wholesale lots was $1.35 per hundred weight. Usually around 20,000 pound lots.
I never broke even. It was a good environment to raise a hard working family though. That's paid back a thousand times.
Soak mutton (sheep) in pineapple juice and salt for a week. Let it dry hanging for two days. Cut out any spec of fat. The fat even tastes like waxy rancid nastiness right from slaughter. If you do that, mutton (sheep) is ok. Any fatality or accident should not go to waste. Always a few every year. Mostly from tipped over ewes.
That sounds like a lot of hard work that must be done without regard for the weather. I suppose trained dogs help with herding the flock from barn to pasture.
Did you have facilties for the Muslims to slaughter their sheep right there on site, or is that never done.
The livestock is carted away by the owner?
No to lamb, sheep, goat.
I eat almost anything but not that.
It tastes like the the living critter smells.
First, in Phoenix, the Costco’s sell leg of lamb especially around the holidays.
Second, I rotisserie my lamb on a Ronco Showtime.
Third, i use Alton Brown’s recipe. It is mustard based, but even people who object to mustard like it. Go online and search for “Silence of the leg of lamb”.
My parents would alternatively call it lamb or mutton. I don’t know if they made a distinction or it was based on what they found in the store.
The muslim guy who would kill every year was from Serbia. He stood six foot six, spoke very few words, and seemed to enjoy the farm. You could tell he knew farm life. He had a very small knife with maybe a two inch blade. He would toss the lamb on its back, feel its neck for the artery, and gently make a flick with the knife. The lamb never felt it. It would slowly walk off and in 15 seconds choose to lay down and bleed out. If you've ever seen a crazy kill floor operation, what halal experts do in processing an animal is quite kind and quietly merciful.
Also very important! Never let wool touch the meat! Might as well throw it away or use it for dog food.
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