Baa Lamb & Goat

Some of the Cubs' friends have a problem with the whole idea of Lamb. Cute and fluffy, you see. It would probably be less of a problem if we called it Sheep.

Lamb is one of those take-it-for-granted meats that we really don't explore enough. The point was proved recently with the auisition of a short legged Dorset something or other. The taste was quite outstnding. It was tender, and juicy. I would like to try the mutton equivilrnt of the same beast at some point.

This lamb needed to garlic or rosemary or olive oil to roast, just a little salt and pepper and care and attention.

As much as we take lamb for granted, we don;t seem to take mutton or goat at all - which is odd, when you come to think about it. It would like eating veal without ever letting it become beef. Mutton is a much stronger, less forgiving meat. We tend to think of it as tough, but really that is only because we try to cook it like it's tender young children (sorry, was that a bit direct?) But there are farmers out there who are cultivating marvelous animals and this really should not be missed.

And of course goat. If you use this for nothing else, you should be making a curry out of it - a quite blissful curry at that. Good old goat!