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I love mutton, and wonder what time of year it is more easily available in the butcher's shops? It's normally hard to find. I've got some nice recipes and want to put them on my seasonal food blog, and I wonder what month best to put them in.
Thanks!

I haven't seen mutton for a very long time, it went the same way as boiling fowl.
When I was a good deal younger you could get "spring lamb" which was available in late summer and autumn and was that year's lambs, and all else was mutton.
I think now all sheep meat is "lamb" regardless.

When I asked one of the crofters why you can't get mutton any more they said that supermarkets wouldn't buy it because everyone wants lamb these days. I've had vague promises of half a wether but nothing's ever come of it.

Mutton is rare as hen's teeth up here. I found a local (as in about 80 miles away) who have mutton once a year (can't remember what time - sorry) and I ordered a box. When I heard nothing I phoned them and they said they'd sold out. It would appear my order didn't get anywhere near the top of the list.

I know organic online butchers like Graigs Farm used to do it but as none of them ship up here I haven't looked in a while.

In December my husband asked the local butcher for mutton, and they promised they'd get him some after xmas. And they did! I forgot that. And 5 weeks ago we bought some lovely frozen mutton sausages from another butcher around here. So it is possible. Mind you where we live we are surrounded by sheep!

you can order mutton from Graig Farm online, it is hard to find, people are scared of mutton,,they think it is inedible

By the way I was attracted to trying mutton by this article in the Guardian: http://www.theguardian.com/lifeandstyle ... odanddrink.

Just had my (frozen) mutton which I got in January. It was delicious. Here is the recipe:
STIR-FRIED MUTTON with ONIONS
If you make this the day before, the meat will be lovely and tender from having sat in the tomato sauce overnight!
400g mutton (or lamb), 1-2 onions, 2 tblsp flour, 1 tsp paprika, 3-4 garlic cloves, tin of tomatoes, 1/4 tsp mace, 1 tsp coriander powder, 1/4 tsp nutmeg, olive oil and butter, 1 tsp salt, pepper.
Mix together flour, paprika, pepper and salt. Coat the mutton pieces with it. Heat some oil and fry till they are golden brown. In another pan, heat olive oil and melt butter into it. Add onions and crushed garlic. When the onions start to turn golden brown, add, mace and nutmeg. After 1 minute add the tomatoes and mutton. Let it simmer for 30 mins on low flame, stirring every so often. If necessary, add some water. Serve when meat is tender.

Annemieke wrote:where we live we are surrounded by sheep!

So are we! These were the new lambs, acouple of years ago, taken from the living room window.

When I moved here, six years ago, the view from the bedroom window was of a field with (occasionally) sheep in it. Now it's yet another anonymous estate.

It's the sounds that are so touching .....

I particularly miss the smell at lambing!