Tag Archives: Garlic

Lamb, Hogget & Mutton, what’s the difference?

There is the old saying Mutton dressed up as lamb. have you ever wondered where it came from and how can you tell if you are eating fresh spring lamb or mutton, never alone hogget?

We all know that in today’s language Mutton dressed up as lamb is seen as an ageing woman who is dressed or made up as if much younger.

But if you are buying meat what do these terms mean?

Lamb: “Prime lamb or Spring Lamb”which denotes a lamb at 12 months old. A young sheep under 12 months of age which does not have any permanent incisor teeth in wear.

Spring Lamb is exactly what it says born in spring and ready to eat, all are bred for human consumption. They will taste ‘fresh’ the meat will be pink and moist to cook and eat.

Hogget: is a term for a sheep of either sex having no more than two permanent incisors in wear, or its meat. The meat is still pink but the size is different, it has had a year to grow and roam the paddocks (especially if Grass-fed rather than grain.)

Mutton: a female (ewe) or castrated male (wether) sheep having more than two permanent incisors in wear. The meat is stronger tasting and it has been kept on the farm for approx 12 to 24 months to develop and grow.

Mutton is the choice of many Middle Eastern Countries, it’s bigger in size and stronger in taste.

As we have sheep on the property, I am partial to lamb, it is my favourite cut of meat. I am always astounded at the prices in the supermarkets and the lack of taste if I am in the position to purchase one. This is the difference between grass-fed, where the sheep will eat the naturally occuring grasses to sustain their weight rather than being fed grain to gain weight for sale at a quicker than normal rate.

Some people do not like the smell of lamb, it is very distinctive, but I like nothing better on a Saturday, Sunday or any weekday to put a lamb roast into cook. many families have had lamb roasts family meals and cook to their own liking.

Lamb is easy to cook and prepare, many butchers will de-bone a shoulder or cook a roast with the shoulder in. I prepare ours with rosemary, minced garlic a bit of Virgin Olive oil drizzled over then salt.I place a cup of water in the base of the pan and put the oven on to 180 Celsius.

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Here’s some tips for Lamb Cooking:

Per 500 grams

Cuts: Eye of Loin, Backstrap, Lamb Round, Topside Roasts, Mini Roasts & Lamb Rump

Temp: 220 C or 428 F

Rare: 15 to 20 mins

Medium: 20 to 25 mins

Well Done: 25 to 30 mins


Cuts: Rack of Lamb, Four Rib Roast, Crown Roast


Temp: 200 C or 392 F

Rare: 20-25 mins

Medium: 30-35mins

Well Done: 40-45 mins


Cuts: Loin (boned and rolled) Leg or Shoulder (Bone In), Easy Carve Leg or Shoulder


Temp: 180 C or 356 F

Rare: 20-25 mins

Medium: 25-30 mins

Well Done: 30-35 mins



Lamb for dinner

He don't eat meat, that's ok I make Lamb

For us Meat producers this in the film “My Big Fat Greek Wedding.” was fantastic, it was in 2002, it really was the promotion of Lamb before we had “Eat Lamb for Australia Day” with Sam Kekovich started in 2006.

Lamb is my favourite meat of choice and it is an acquired taste, Lamb from the paddocks has a different flavour to lamb from the supermarket. Go to your butcher, they are most accommodating with the cut of the meat you want and the type of meal you want to cook, most butchers will give you tips and tricks with ingredients, cooking times and flavours.

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I love our home grown lamb, here I have scored the fat, cut holes in it to put rosemary, fresh from our garden and minced garlic, grown and minced by my mother in law. I then put about a teaspoon of virgin olive oil from Pendleton fine foods a local company with their plant approx 60 Kms or 37 miles from our farm, place it on a roast rack and pour half a cup of rain water in the bottom and cook. When finished the water and fat combine to make the best gravy around.

How do you eat your meat? If you are looking in South Australia for home delivery of lamb and chicken please email me. admin@bullysbeef.com.au We deliver free into Adelaide and SA surrounds at this time looking to growing over the coming months. We are currently undergoing a new updated website so please bare with us, we should be up in a couple of weeks so you can order on line and looking to build an order app.



Spaghetti Bolognaise


500g Lean Beef Mince

1 brown onion finely chopped

1/3 teaspoon of minced garlic

2 medium ripe tomatoes diced or 1 400g tin diced tomatoes (whatever is easier)

2 tablespoons of tomato paste

1 beef stock cube

1 cup of water

pinch cracked pepper

1 teaspoon paprika

any other ingredients

1 dessert spoon olive oil


Heat oil in pan, add onion and garlic sauté till onion soft, add 2 table spoons of tomato paste and then add the mince. Stir and cook till combined, add diced tomatoes, cup of water, beef stock cube and other spices. If it looks too dry add water or if you prefer add a jar of your favourite spaghetti sauce. Put lid on pan and simmer for 20 minutes or until cooked.

Prepare your pasta and serve together.




Sunday night is Spag night

Well it is either seen as the end of the week, the beginning of the week or the middle depending upon the job you do and the way you see the world this is called a Sunday. Some religions use the Sunday to encourage rest and prayer where others use a Saturday. It doesn’t really matter, what matters is how you see it, enjoy it and spend your time.

When children were younger it was the end of a busy sport, family and friend filled weekend and the day where washing, homework, church and generally preparing for the working week was enjoyed. It was the ‘slack day’ where in winter ironing was done with relish, the only other person I know who enjoys ironing is my friend Kate Swaffer, we share this love, I as a farm girl miss it, farmer in the house does not need his work clothes ironed and as I never ironed sheets or anything like that I now don’t have the need.

What I do have is still the need to eat, we would make Sunday night if not with family having a beef or lamb roast would have spaghetti Bolognaise. When children were younger I would put vegetables in so finely chopped up that it was denied that they were in-fact eaten, along with other things such as cracked pepper, paprika and onion. I would always use good beef mince, it is relatively cheap and can be purchased anywhere in the quantity amount that you want. Sometimes to mix it up we would use thin spaghetti pasta, but the favourite when she was little was thick, then we moved on to fettuccine. We would also make home-made garlic bread, where we would buy a bread stick, cut it butter it and wrap in AL foil and cook it.

Now days when I do it, I put red wine, olives and anything else that take my fancy. The good thing about home-made spag bol is that kids love their own parents, we all seem to have a different way of cooking it, adding ingredients but one thing that unites kids all over the world is that when taking them out they will at least eat a restaurant bowl of spaghetti bolognaise. I shall post my recipe in recipes, what’s your favourite ingredient? It is a family secret or something you developed to add taste or to get the children to eat it. I make enough now that I make lasagna for the next night or lasagna cups for single serves.