Wednesday 24 February 2010
As an alternative to shanks, Nicola at Beatbush recommends the knuckle end of shoulder as a classic, slow cooking alternative that will serve the purpose perfectly.
Definitions of when lamb becomes mutton have long varied. However, it is now generally agreed that the animal should be aged two years or more, and hung for at least two weeks: the result is a juicy, well-flavoured meat, firm but not tough. Mutton cuts are the same as with lamb, although they are usually. Have a look at the mutton section on www.farm-direct.com for the whole range.