Tag Archives: Rosemary

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.

 

 

Roast Rack of Lamb with a Rosemary- Parmesan Crust

Provided by: Chef Laurent Tourondel

Ingredients

1 stick unsalted butter, softened to room temperature
1 cup bread crumbs,1/2 cup grated Parmigiano-Reggiano
1/4 cup finely chopped onion
2 teaspoons chopped rosemary
Salt and freshly ground black pepper
3 8-rib racks of lamb, trimmed
4 tablespoons olive oil
5 cloves garlic, crushed
3 sprigs thyme

Instructions

Preheat oven to 450 degrees F or 230 degrees C.

In a small bowl, stir together butter, bread crumbs, Parmigiano-Reggiano, onion, and rosemary, until they come together to form a ball. Season with salt and pepper, and set aside.

Brush the racks of lamb with oil, and season with salt and pepper. Set a sauté pan over medium heat, and add 2 tablespoons olive oil, garlic, and thyme. Sear the lamb, one rack at a time, for 1 minute per side or until golden brown, and transfer to a baking sheet. Roast the racks for 10 minutes, reduce the oven temperature to 350 degrees F or 180 degrees C, and continue cooking until the lamb’s internal temperature reaches 130 degrees F or 55 degrees C (medium-rare; start checking after 5 minutes at 350 degrees F or 180 degrees C).

Preheat broiler.

Transfer the racks of lamb to a work surface, and allow to rest for 5 minutes before coating the meat with the breadcrumb mixture. Broil the racks for a few minutes, watching carefully, until the crust turns golden brown.

(Published 2004)

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