{"id":14799,"date":"2017-12-04T02:43:16","date_gmt":"2017-12-04T02:43:16","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=14799"},"modified":"2017-12-04T02:43:16","modified_gmt":"2017-12-04T02:43:16","slug":"mutton-chops-roast-root-parsley-sunchokes-baked-tardivo","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=14799","title":{"rendered":"mutton chops; roast root parsley, sunchokes; baked tardivo"},"content":{"rendered":"

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(the quince chutney hadn’t yet made it to the plate when I took this picture)<\/p>\n

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When was the last time anyone out there had mutton? Like most everyone in the English-speaking world, at least of my age or younger, I’ve only heard about mutton\u00a0when it was being reviled as unfit for a proper meal.<\/p>\n

I’ve been curious about the meat of mature sheep for decades, but i had never come across\u00a0mutton until this past Friday when I saw a small sign on the Greenmarket table of a farmer\u00a0with whose\u00a0products\u00a0I had\u00a0only recently<\/a> become acquainted (and with\u00a0much satisfaction).<\/p>\n

Over the years I had already learned something about what to expect. After a conversation at the stand, about the type of sheep the\u00a0farm raises (‘hairy breeds<\/a>‘), the differences between lamb and mutton generally (in this case it would not really be a\u00a0very old sheep), and the description of good mutton as somewhat like game, I was really excited to try\u00a0it for the first time. I bought 4 rib chops, which were roughly the size of most lamb chops, because the breed was smaller than sheep. It would be up to me to see that the experience was good.<\/p>\n

It was very good, and I was able to bring it to the plate medium rare. Together with quince chutney, and some really good vegetables (all of which were also\u00a0pretty much out of the ordinary), these\u00a0mutton chops made a really\u00a0excellent [*]<\/span>\u00a0<\/span>meal.\u00a0They\u00a0were everything i expected, and more.<\/p>\n

I’ll definitely be going back.<\/p>\n

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