Lamb & Mutton
Lamb & Mutton – Humble breed, superior taste
Area of origin, mutton versus lamb, the flavour possibilities of both, and value-added winter warmers – what better way for the butcher to promote the bold taste of the meek sheep?
A prevalent global livestock, sheep meat features prominently in several of the cuisines of Australia; the Mediterranean, for example in Greece; in North Africa and the Middle East; and in the Basque culture, both in the Basque country of Europe and in the shepherding areas of the Western United States. Yet, surprisingly, sheep meat in America on the whole is considered a special occasion or restaurant food rather than an everyday food.
In Northern Europe, mutton and lamb prevails in many traditional dishes, including those of the North Atlantic islands and of the United Kingdom, particularly in the western and northern uplands, Scotland and Wales.
Lamb and mutton are very popular in India, Iran and Pakistan, Central and South Asia, and in certain parts of China where other red meats are abstained from for religious or economic reasons.
Lamb’s liver is enjoyed in many countries and is the most common form of offal eaten in the UK, where, as in South Africa, it is traditionally eaten in the family and pub grub favourite liver with onions and/or bacon served with mash.
Sheep’s meat is often endorsed according to the area it comes from and the vegetation the sheep graze on, as these aspects lend a particular taste and/or health benefits to the meat.
Saltbush mutton, for example, is a term used in Australia for the meat of mature Merinos which have been allowed to graze on atriplex plants, known by the common name “salt bush”. Salt marsh/Saltmarsh lamb is the meat of sheep that graze in coastal estuaries, which are washed by the tides and support a range of salt-tolerant grasses and herbs. Salt marsh lamb has long been appreciated in France and is growing in popularity in the United Kingdom.
In South Africa, Karoo lamb is highly prized because it is naturally and subtly flavoured by the region’s plants. The Karoo is an ideal area for organic and “natural” farming, as sheep, cattle and goats are not fed any growth stimulants, hormones, animal by-products or steroids.
Because of the remoteness of the Karoo, there are also no heavy metal residues in the plants, soil or water. In addition, the dryness of the climate ensures that parasites and disease-carrying animals find it difficult to survive. The low density of animals also greatly reduces the risk of sickness and disease, so inoculations and dipping can be kept to a minimum, or eliminated entirely for organic farming.
Sheep farming plays an important role in South African agriculture and makes a major contribution in respect of meat, dairy products and animal fibre. There are about 20 sheep breeds, the following of which are good meat producers.
The Merino, which occurs countrywide because of its adaptability, is used mainly for wool production, but also contributes to the meat industry. The SA Mutton Merino is a descendant of the German Mutton Merino.
The Dohne Merino originated from crossing SA Mutton Merino rams with Merino ewes to fulfil requirements in the Eastern Cape for a sheep breed that would be well adapted to the pastures and climate of the sour grassveld areas, with good reproduction characteristics and the ability to produce both wool and meat.
The Dorper, a big, sturdily built mutton sheep, was bred from a cross between a Dorset Horn ram and a Black-headed Persian ewe when a need arose for a breed that would be well adapted to the drier parts of the country, and would produce a good carcass.
The climate and grazing conditions of the winter rainfall area necessitated adaptable slaughter lambs of good quality at an early age, and resulted in the Dormer, which was bred from the Dorset Horn and the SA Mutton Merino.
Indigenous to Somalia and Arabia, Black-headed Persian is one of the oldest sheep breeds known to man. This fat-tailed slaughter sheep is highly fertile and adapts easily, especially under dry conditions. The fat tail is very popular among some consumers.
Just as adaptable and versatile as the sheep, so is its meat qualities, making it easy for the butcher to promote lamb and mutton. However, mutton is frequently labelled – incorrectly and unduly – as a tough meat that has to be cooked forever to make it tender.
Change this perception in your customers by clarifying that lamb, which is simply meat of an animal in its first year, and mutton, which is simply meat from a sheep older than two years, both have their advantages. While lamb might be tenderer, mutton is much better developed in flavour. Mutton, of course, also comes in larger pieces than lamb.
Next you can point out that the choice of lamb versus mutton very much depends on the dish being prepared and the cooking method. For instance, when it comes to some roasts, oven-roasting is suitable for lamb, while pot-roasting is appropriate for mutton.
As for flavour combinations, you can mention that both lamb and mutton share the same affinities, with the ability to pair well with strong flavour mishmashes from all over the world: cilantro, demi-glace, fennel, garam masala, garlic, ginger, lemon, oregano, rosemary and thyme. What’s more, marinades work wonders, enhancing flavour as well as producing melt-in-the-mouth meat.
As winter is fast approaching, now is the time to supply winter warmers in the form of value-added products.
Besides cubed and sliced neck, flank and breast, shank or knuckles and raised shoulder shank for tried and tested winter winners potjiekos, stews and casseroles, don’t neglect other cuts for something a bit more exotic. Chops are always popular, but improvise by supplying packs with rib and loin chops, noisettes and saddle chops.
Other surefire cuts include thick rib, leg, and raised shoulder cubes for kebabs, and flank and breast strips for concertina kebabs; rib for rack of lamb; flank and breast for soutribbetjie (cured salted lamb rib); and leg slices for schnitzels.
Cater for those people who prefer whole leg of lamb roast, but also make available boned leg of lamb, which enables customers to add a stuffing, giving the meat extra flavour and succulence, and making it very easy to carve. The meat can also be placed flat under the grill or on a braai, skin side closest to the heat, where it will cook in just 15 minutes after being turned once.
And don’t overlook the other pot and oven roast stalwarts:
• neck (whole / boned and rolled)
• flank and breast (boned / rolled and tied)
• rib (boned and rolled)
• thick rib (boned)
• loin (whole saddle or loin / boned and rolled loin)
• raised shoulder (boned and rolled / boned and butterflied)
• chump (whole / boned).
While promoting all these wonderful cuts, remember the fact that South African lamb and mutton are recommended as part of a well-balanced diet, and give some pointers as to recipe ideas with a difference.