Does any shop in the world still advertise "Mutton" ..I go into most Supermarkets and in the meat section displays Beef, Pork, and Lamb...Why Lamb?..My family won't eat Lamb co's they see it as a cute little white fluffy animal that bounces around the farmers field, But they will eat Mutton...I Doubt that they slaughter these animals at this stage but wait till they are bigger and older when they are called sheep....If Tescos displayed the meat as Calf, Piglet and Lamb, that would make it all fair.... but I bet they wouldn't sell as much.

Perhaps it's just dressed as lamb??? :hihi:

Does any shop in the world still advertise "Mutton" ..I go into most Supermarkets and in the meat section displays Beef, Pork, and Lamb...Why Lamb?..My family won't eat Lamb co's they see it as a cute little white fluffy animal that bounces around the farmers field, But they will eat Mutton...I Doubt that they slaughter these animals at this stage but wait till they are bigger and older when they are called sheep....If Tescos displayed the meat as Calf, Piglet and Lamb, that would make it all fair.... but I bet they wouldn't sell as much.

Have you tried a local butcher or deli??

Its gone deaf

Another pet Moan ..Bones.
Why do we pay for bones in meat? when we don't eat them..Eg: T bone Steaks...The Butcher happly weighs them out bones and all co's he don't want em..and us daft sods pay good money for something that goes in the bin...Thats if you don't have a dog. The same goes for all cuts of meat with bones in , Ribs , Legs, Shoulders, Joints, Chickens ,Turkys,..Can we take the bones back and ask for a discount?...Sod the bones give us the stuff wrapped round em.
Thats why I prefer Liver, Value for money.

liver :gag: ... i'd rather have the bone

Does any shop in the world still advertise "Mutton" ..I go into most Supermarkets and in the meat section displays Beef, Pork, and Lamb...Why Lamb?..My family won't eat Lamb co's they see it as a cute little white fluffy animal that bounces around the farmers field, But they will eat Mutton...I Doubt that they slaughter these animals at this stage but wait till they are bigger and older when they are called sheep....If Tescos displayed the meat as Calf, Piglet and Lamb, that would make it all fair.... but I bet they wouldn't sell as much.

Try the Asian Butchers, they often have mutton in stock.

But they will eat Mutton...I Doubt that they slaughter these animals at this stage but wait till they are bigger and older when they are called sheep.

Mutton is older sheep & as we know, lamb is young sheep, can't really believe what's on the labels these days though.
When it comes to liver, I love what they call Lambs Fry here, beautiful with bacon, eggs, mushrooms & tomatoes.
Cow is beef, Calf is veal.
My son in law is a farmer, I couldn't send animals off to slaughter like they do, but that's life I suppose & what keeps us all going.

Many of the old foods have gone the way of the Dodo bird,but ican still manage to gross-out the g-grand kids with a plate of nice tripe or my wife doesn't want to be around when i'm cooking head cheese (jellied pork) and as for fighting over who got the rabbits head to pick the brains out, i;m looked on as sub-human,well they could be right on that score.

Timbuck, old bones are ground up to be used for dog food & also fertilizer.

Many of the old foods have gone the way of the Dodo bird,but ican still manage to gross-out the g-grand kids with a plate of nice tripe or my wife doesn't want to be around when i'm cooking head cheese (jellied pork) and as for fighting over who got the rabbits head to pick the brains out, i;m looked on as sub-human,well they could be right on that score.It reminds me of the fellow who went in a Chinese Restaurant and ordered Duck ..He new it was real duck when he found the beak.

While were on the subject of weird meat..How about this recipe from an old cook book I have (I have posted this before on another thread)

SHEEPS HEAD BROTH.

Ingredients:
1 SHEEPS-HEAD, 6 PINTS WATER, 1 1/2LBS CARROT,TURNIP,ONION OR LEEK, CELERY, MIXED, 1/4 LB BARLEY, 1 TEASPOON CHOPPED PARSLEY, 6 PEPPER CORMS, SALT AND PEPPER.

Directions:
Split the scull lengthways and remove the brains carefully; Place them in cold salted water. Chop off the nose and well clean the head all over with salt. Remove the tongue. Tie the head together and place in a saucepan with the tongue. Cover with hot water, add 2 teaspoonfuls of salt, and as the water boils, skim well. Cook for 1 hour. Wash the brains, tie in muslin and cook in the broth for 20 minutes. Cut the vegetables in small pieces, add these to the broth. Simmer for 2 hours , Season, add the parsley and the meat from the head cut into small pieces. The head can be served seperatly with brain sauce. N.B Sheeps trotters can be added to the above recipe if desired. They should be well washed and cooked with the head. The head and trotters can be served seperately coated with white sauce and garnished with pieces of carrot and turnip. This is a genuine recipe from 1927, Enjoy.

Timbuck

All the Mutton is here in NZ, I reckon there must be at least, 20 million sheep here.

You write as if Sheep's Head Broth was from another planet.

I was reared on the stuff, like many others who are my age.

I suppose today everyone is scared of contracting Scrapies disease etc.

Happy Days!