Label
All
0
Clear all filters

Mutton and Lamb

Appears in

By Auguste Escoffier

Published 1903

  • About
From a culinary standpoint there are three kinds of meat provided by the sheep. These are:
  1. Mutton—which, correctly speaking, comes from the adult animal.
  2. Lamb—which comes from the young weaned animal and is more highly esteemed the younger it is.
  3. House or Young Lamb—this is the young unweaned animal which has not commenced grazing. The Pauillac lamb is the most perfect example of this type.
Ordinary, or as it is sometimes called, grass lamb, is scarcely distinguishable in taste from mutton, excepting the flesh is more tender and delicate; thus the same recipes are suitable for either, taking into account the need to adjust the cooking times in keeping with the quality of the meat.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

In this section

The licensor does not allow printing of this title