7 maj 2010

Vår mat

Photohunt Half,
you can only see half the blake.

Fredagsfärg Svart och vitt.
Undra om det är rasistsikt av de andra fåren och gömma det svarta, eller var det bara så att den lilla svarta var mer blyg för kameran?

The meat of a lamb is taken from the animal between one month and one year old, with a carcase weight of between 5.5 and 30 kilograms (12 and 65 lbs). This meat generally is more tender than that from older sheep and appears more often on tables in some Western countries.

Hogget and mutton have a stronger flavour than lamb because they contain a higher concentration of species-characteristic fatty acids and are preferred by some.Mutton and hogget also tend to be tougher than lamb (because of connective tissue maturation) and are therefore better suited to casserole-style cooking.

The rib chops include a rib bone; the loin chops include only a chine bone. Shoulder chops are usually considered inferior to loin chops; both kinds of chop are usually grilled. Breast of lamb (baby chops) can be cooked in an oven.

Leg of lamb is a whole leg; saddle of lamb is the two loins with the hip. Leg and saddle are usually roasted, though the leg is sometimes boiled. Roasted leg and saddle may be served anywhere from rare to well-done.

Forequarter meat of sheep, as of other mammals, includes more connective tissue than some other cuts, and, if not from a young lamb, is best cooked slowly using either a moist method, such as braising or stewing, or by slow roasting or American barbecuing.

Some people here in Sweden eat lamb for Easter.
I did get some help from Wikipidia!

Foodie Friday