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hogget
That wasn't very clear, so here is a nice simple explanation of it all:
Lamb is the meat from the ovine that is less than one year old. It has a mild flavour and low in internal and external fat. Requires short cooking times
Hogget is the meat from the ovine that is one to two years old. It has a more intense flavour than lamb, low to medium in internal and external fat. Requires longer cooking times than lamb and more suited to roasting, stewing and braising
Mutton is the meat from the ovine that is more than two years old. It has a very strong flavour, is high in internal and external fat. Requires extended cooking times and more suited to curing, 2nd class roasting (slow and low heat), stewing and braising. These cooking methods will render the excess fat which may be spooned or scooped and discarded, they will also ensure the meat is nice and tender.
mr mcmuffin on 25 Feb 2005 @ 07:29 AM ✲ Permalink
Comments
Well, thank you for that -- I think.
Never tried mutton - and never before heard of hogget. So I've learned something new.
Think I'll stick with the lamb.
Posted by: Donna | 25 Feb 2005 07:49:29
NO, NO, NO, Donna...You can't come around this blog and say things like that. If you find something new, you have to try it. (Except for Kirsty, who is a little bit strange when it comes to food.)
Posted by: mr mcmuffin | 25 Feb 2005 08:02:02
I'm sorry, when did you say you would be sending me that adorable sheep in the picture again? I want to be sure that I'm here when the post is delivered.
Posted by: jo | 25 Feb 2005 21:05:29
Well, as both hogget and mutton are scarce in the States, it shall have to wait until my next visit to Wales. But I've never seen either on the menu of any of the pubs we visit in Cardiff (although there are sheep aplenty in the hills).
Posted by: Donna | 26 Feb 2005 06:37:12
In the U.S., there is no differentiating <(is that spelled correctly?) lamb. All is called "lamb". My neighbour tells me if a lamb is injured in it's youth, or is allowed to become quite old> it's dinner....lamb on any U.S. menu. Good to know if you've ever wondered why the taste of "lamb" varies so in the states> I had some recently that was much like veal. I didn't like it as well.
Posted by: Barbara | 27 Sep 2006 21:49:10
If you'd like to try hogget you might be interested in my parents' rare breed farm. They sell rare breed lamb, mutton and hogget, as well as beef and pork. They deliver frozen meat boxes to UK addresses.
www.spayneshallfarmmeats.com
Posted by: juliet | 30 Nov 2006 23:01:48
Hogget, a castrated male lamb, hunf like ebeef at 2...bloody great!
Posted by: robin jones | 3 Sep 2007 00:26:22
