Pickled Lamb or Mutton

Late Twentieth Century

Preparation info
  • Flavouring pickle for a

    2 kg

    • Difficulty

      Easy

Appears in
A Year in a Scots Kitchen

By Catherine Brown

Published 1996

  • About

This is a salt-and-sugar-flavoured pickle which adds a subtle character to meats and poultry. In three to four days new flavours will have developed. Only if the meat is left for too long will it become strongly salty. As with the smokers’ modification of smoking cures, there is no need today to use a pickle for more than added flavour.

The meat can be used for flavouring broths and soups but joints which are to be pot-roasted, rather than boiled, can also be improved by a short 12-