I have a few sheeps and direwolf so I can easily make raw mutton but this doesn't stack and quickly spoils so I just make cooked lamb chop of it and store it in the refrigerator. But what are the best things I can do with cooked lamb chop or raw mutton? It takes about 1.5 hours to get raw mutton so I just enable mating, eat the babies with the direwolf and cook it to for spoilage reasons. But I don't really know how it scales with for example taming. (And is killing it with a direwolf the best way to harvest raw mutton? Or use a high damage metal pick?)
When I compare taming of a level 150 Rex for example: https://ark.gamepedia.com/Rex Exceptional kibble is the highest. After that it states | Raw mutton | Cooked lamp chop | Raw prime meat |. However the time of taming are | 1:10:00 | 2:09:52 | 1:28:00 |. Does this mean that taming with Raw prime meat is better than with Cooked lamb chops?
And if I read the taming table of a Thylacoleo, https://ark.gamepedia.com/Thylacoleo, it prefers cooked meat over raw meat. This is so far the only dino I saw that prefers cooked meat. So I guess cooked lamb chop is better than raw prime meat or cooked prime meat for a Thylacoleo?
Hi all, I'm still only half way unlocking recipes but I've been collecting mutton and lamb from hunt for a while now. I looked through recipe titles but haven't seen any that mention mutton.
Does anyone know what recipes use the mutton and lamb? Should I keep collecting them or focus on other areas of hunt?
Surely if lamb tastes better than mutton then veal would also taste better than beef? so why the vast difference in popularity?
Backstory. I'm from an Indian family in Malaysia. I've only started cooking maybe in the last 2 years or so, but I have always been happy to take on new challenges. I've never made a lasagna before, but I know there are tons of recipes out there, and I'm pretty confident I could at least follow a recipe.
However, almost all the recipes are using beef, and nobody else in my family eats beef. We are having our first family pot-luck since my aunt passed away, and one of her dishes that everyone loved was her mutton lasagna. The family has asked me to make my own version of it, and keep the tradition of mutton lasagna going.
i'm wondering if i could just use something like Chef Johns lasagna recipe, but switch the beef with mutton? Could really use some pointers and what are the changes to make when substituting beef out of the recipe. Any and all help is highly appreciated!
Question from the US, not sure about other countries.
Im of the understanding that beef/veal and lamb/mutton are from the same animals (cow, sheep) the only difference being the maturity of the animal.
Yet while beef is ubiquitous in almost every grocery store, veal is typically harder to find and only carried by higher quality groceries.
Yet with lamb, the younger version is widely available (albeit still pricy), and i dont think I've ever once seen mutton in any grocery store in the US ever.
Can someone help me translate "I do not eat beef, mutton, lamb and cheese." inro Tagalog?
Hi! how do I say "I do not/cannot eat lamb, mutton and duck" in Khmer?
In live in north Florida and lamb/mutton is always very expensive, from local butchers to the big chain stores. While the pork, poultry, and beef selection is nearly limitless; lamb is reduced to just a handful or cuts and given only a small portion of shelf space and mutton is even harder to find.
I personally love lamb and mutton, in all varieties, and prefer it's flavor over beef (unless I'm enjoying a rib eye) in pretty much any application. I've been to other countries were mutton is cheaper than beef and in some places you have a wider selection of mutton and lamb than beef.
My question is why the availability of sheep meat is smaller than beef in the US and the reason. Is it cultural? Is sheep harder and more expensive to raise? Is it because of the wool market? Are the reasons environmental (harder to raise sheep in the US' climate)? Is it because the amount of meat per sheep is less than the meat from a single cow?
I guess the same questions could be applied to chevon (goat) as well, since the flavors are fairly close to sheep.
Is there a local butcher shop or a store where I can go to get these cuts of meat? I have just recently moved to Austin, and asking around the office hasn't really yielded a good answer. Thank you.
happycow.net is a website that lists vegetarian restaurants as well as includes meat serving restaurants with good vegetarian options.
Their submit page for the latter category contains the following:
"We are interested in supporting businesses with menus that show a hint of compassion, and we feel that servings especially such as veal, lamb, shark fin, foie gras, etc... often preclude that."
"Restaurant Owners: Please consider working on your menus to remove cruel offerings..."
I guess my question is this: is eating lamb considered cruel, or more cruel because it is killed earlier in life than a sheep being killed for mutton? I think lambs get killed before about a year and sheep for mutton after about another year. If left to grow old they can live more than ten years. Except for rare dishes (e.g. Coq au Vin recipes specifying a cock older than a certain age for historical reasons) most every farm animal that gets slaughtered for meat does so at the end of adolescence - once it stops putting on weight quickly.
Is the distinction simply that the lamb is being killed sooner than that, basically for reasons of taste? The cruelty is more obvious for the foie gras and shark fin but the lamb has me scratching my head. Is the distinction simply the age at which it is killed? Why lamb?