LESSON XCVIII
MUTTON AND LAMB DISHES
MUTTON.—Mutton is the meat obtained from the sheep. The animal is usually about three years of age when killed. Like beef, mutton needs to hang a few days before using. It is considered as nutritious and as easily digested as beef. Its strong flavor may be destroyed by removing the "pink skin" and much of the fat. The latter has such a strong flavor, that it cannot be used for cooking unless it is tried out with onion, apple, and dried herbs. Mutton fat so prepared is sometimes termed savory fat. It is thought that the fat dissolves certain flavoring materials present in the fruit, vegetable, and herbs. The caramelized carbohydrate formed by browning the apple and onion also adds to the flavor. [Footnote 68: See Department of Agriculture, Farmers' Bulletin, No. 526.]
Mutton fat is useful for soap-making.
[Illustration: FIGURE 66.—CUTS OF LAMB OR MUTTON]
LAMB.—Lamb is meat obtained from the young sheep, killed when from six weeks to one year old. As the animal matures, the blood recedes from its joints; hence the joints of lamb are pink in color, while those of mutton are white.
Lamb has the characteristics of the meat of immature animals. It contains more water and a little less fat than mutton, and should not be allowed to hang. It is more delicate in flavor than is mutton. Lamb should be well cooked; mutton is sometimes served rare.