Taste Panel - Slow Food Edinburgh

5^th May 2008

 

Mutton.

 

Mutton has barely been seen on our tables in recent years but interest has been increasing amongst both suppliers and producers as we rediscover what it’s all about.

 

Producer:

“Mrs Hamilton’s”

UPDATE. Since this Taste Panel took place Cairn’s Farm aka Mrs Hamilton’s has sadly ceased trading. It is possible that their beef and lamb may become available via a different company. In the meantime please do try mutton from other local producers, it is well worth it.

Address/contact details:

Cairns Farm

Kirknewton

West Lothian

EH27 8DH

01506 88 1510

www.mrshamilton.com

Products tasted:

Organic Mutton True Loin Fillet and Organic Mutton Shoulder (diced)

 

What is it and where is it from?

Organic mutton from sheep over 3 years old. Sheep will be between 3 and 8 years old and are all female. If they fail to produce lambs (after two attempts) and when they have had 4 or 5 seasons lambing, they are killed. The meat is hung for 10 days.

The sheep are all Scottish Blackface. They are ideally suited to organic farming as they are slow growing and require little extra feeding other than grazing. Reared on the Pentland Hills in West Lothian at Cairns Farm, they are grazed on both hillside and moorland. The sheep are always scanned and are fed extra organic concentrate or hay depending on the number of lambs they are having. The hay is produce at Cairns Farm.

 

What does it look and taste like? – Shoulder of Organic Mutton

We bought the diced shoulder of mutton which comes pre-prepared ready to cook. There was a reasonable amount of fat on the meat prior to cooking but this cooked down and disappeared into meat when cooked.

The cooked meat had a full flavour but without some of the cloying aftertaste or gamey overtones sometimes found with more mass produced lamb. We had all expected a very strong flavour from the Mutton shoulder but after tasting felt it was better described as rich and rounded with a balanced aftertaste. Having cooked down the meat was very tender but still retained shape and texture.

 

How is it used?

The meat was browned and then slow cooked in a casserole for 2 hours with some onions and a bit of water.

 

What does it look and taste like? – Organic Mutton True Loin Fillet

 

The loin fillet was very lean, delicate meat when raw. The cooked loin had a clean soft meaty flavour. As mutton we had all expected a stronger flavour but it would compare favourably with new season lamb but also had enough flavour to carry heavier spice seasoning if preferred.

 

How is it used?

We sliced the loin and flash fried the pieces for a few minutes only with salt and pepper. It was beautifully tender to the point that we felt it might be worth trying as carpaccio. We also thought that a whole fillet could be cooked on a barbeque.

 

Where can I buy it?

Mrs Hamilton’s has a farm shop, Cairn Farm is open every Thursday and Friday 1-7pm. They are at Edinburgh Farmers Market every week, Balerno Farmer’s Market every 2^nd Saturday and Linlithgo Farmers Market every 4^th Saturday. They are also at the Eating Place on Castle Street in Edinburgh the last Thursday of each month from 3-7pm.

UPDATE. Since this Taste Panel took place Cairn’s Farm aka Mrs Hamilton’s has sadly ceased trading. It is possible that their beef and lamb may become available via a different company. In the meantime please do try mutton from other local producers, it is well worth it.