At one time, this dish was quite popular in northern Europe, and it is still eaten in some countries, especially Norway. This recipe has been adapted from The Country Kitchen, a delightfully British book. Mutton has a stronger flavor than lamb, and is not often marketed in the United states. This is a pity, but lamb can also be used. It’s best, of course, to proceed with very fresh meat. Anyone who has a few acres should look into raising lamb and mutton for food. They are relatively easy to butcher as compared to beef, and they don’t have to be scalded and scraped like hogs.