Mutton Loaf

In the strictest sense, lamb, hoggert and mutton are the meat of domesticated sheep at different ages. A sheep in its first year is called a lamb, and its meat is also called lamb. Outside the United States, a juvenile sheep older than one year and also its meat are called hoggert. The meat of an adult sheep is called mutton. That mutton may come from a female (ewe) or a castrated male (weather) that have more than two permanent teeth in wear.

The terms ‘hoggert’ and ‘mutton’ are rarely used in the United States. Under current U.S. law, only the term ‘lamb’ is used. In the U.S. ‘Lamb’ is defined as an ovine animal of any age, including ewes and rams. In other countries, continents and subcontinents ‘lamb’ can mean entirely different meat, including goat meat in some places. Mutton, meat from sheep over 2 years of age, is less tender than the meat from younger animals. Generally, it is darker in color. The older the animal, the darker the meat. Regular ‘lamb’ is a pinkish-red in color

The U.S. is not a large consumer of ‘lamb’ with only about 14 ounces per capita per year, with 50 percent of the population never having tried eating it. Barbecued mutton is a speciality in some southern states. If you are one of those who haven’t tried ‘lamb’ yet, here’s a recipe for mutton loaf. While I was teaching at LATI, I would exchange green pepper jelly for  lamb chops with another instructor. We both thought we were getting the better part of the deal.

2 c diced cooked mutton
2 c diced cooked pork
1-1/2 c canned tomatoes
1 c bread crumbs
1/2 small onion, chopped
1 tbsp chopped celery or 1 tbsp celery salt
1/4 tsp pepper
1/2 tsp salt
1/2 tsp sage

Combine the meats, tomatoes, bread crumbs, onion, celery, salt, pepper and sage. Form into a loaf and place in baking pan. Bake at 400 degrees about 45 minutes.

Keep your fork


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