Or is US lamb somehow different?
This is just a vaguely mystified response to some comments here.
I’m guessing the “G-word” is gamey. I’ve smelt gamey meat, I don’t like it, and Irish lamb definitely isn’t that. Also, most people I know don’t need to screw up their courage before cooking or eating it.
Mutton, mature sheep-meat, has – or so I’ve been told, because I’ve never found it in any local butcher – a much fuller flavour, still not gamey, but more … robust, pronounced, emphatic, choose your descriptor. It is, after all, a more mature meat.
For terminology reference (though this may not be current any more), “lamb” is up to one year old, “hogget” – remember the farmer’s name in “Babe”? – is up to two years old, and “mutton” is over two years.
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As I said, I haven’t seen mutton anywhere, and haven’t HEARD of hogget.
This might be, as I hinted, because terminology has been simplified and all meat from sheep is now “lamb” – and that may answer my own question. Sometimes US lamb has a fuller flavour than, say, Wicklow lamb in Ireland, because sometimes US lamb is hogget or mutton instead.
If so, it restores a possible original meaning to “mutton dressed as lamb”. That’s now best known as “an older woman dressed inappropriately young”, and though the meaning has been around for a long time (this Rowlandson print is dated 1810)…
…“dressing” is also the term for preparing meat for sale.
And THAT makes me wonder if the critical phrase goes beyond fashion into the fine old tradition of adulterating food, and wily butchers transforming elderly sheep into the semblance of younger lamb then charging undiscerning customers accordingly.
I don’t know how they might have done it, but if they could then they would. The ways in which 18th-19th century foods were fiddled with is amazing, and more than a bit Yuck.
Or in this case, Ew.
Comments, corrections, criticisms and all the rest are cordially invited.
:->
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Side-note; in keeping with the way nicknames get attached to surnames – “Chalky” White, “Dusty” Miller etc. – anyone called Curry usually ended up as “Mutton”.
Two brothers at my school had this happen; Tom Curry, the older one, had been “Mutton” for a couple of years, and when his kid brother Will started school he became, of course, “Lamb”.
Oh, how we laffed…
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ETA: @bellyoftheblast just messaged me this:
It turns out, and I only learned this very recently (I think it’s in Hannah Glasse) that “dressed” used to mean “cooked” rather than “prepared for sale”. Which would mean “mutton dressed as lamb” would be fast-cooked and thus greasy, unpleasantly tough and decidedly stringy. (Meanwhile I’ll never waste good lamb on stew again now that I have a source for mutton – MUCH better flavour for slow cooking).
Thanks for this snippet! We’ve got the Prospect Books facsimile of Hannah Glasse 1st ed, so I pulled it down, blew off the dust – it’s been a while – and yes indeed, I found the following recipes in just four successive pages:
Mutton dressed (or dreſsed) as Lamb doesn’t get mentioned, probably because Mistress Glasse knew better, though that business of Mutton to eat (taste) like Venison is interesting.
It involves cutting the leg of mutton “in the shape of a Haunch of Veniſon” then steeping it in the sheep’s blood “for five or six Hours” before wrapping it in layers of buttered paper and roasting it, basted frequently with butter or beef dripping.
Not quite mutton as lamb, but still mutton disguised as something more expensive…
They”ll be listed here, bear with us
Stuff we’ve seen and found interesting, things we want, things you might want, who knows…?
Other people’s recipes that have worked really well
