Ingredient of the Week

Oct 30 2008 With Chris Duffy

IF YOU think lamb is at its flavoursome best in spring, it may be time to think again.

Far from being sweet and succulent, spring lamb can often be immature and bland – a pale imitation of autumn lamb. As sheep mature they become mutton, a word that has suffered from a negative PR image.

The truth, however, is that mutton is not just a clapped-out piece of old lamb but a different product altogether. Happily, it’s coming back into fashion thanks to top restaurants such as The Ivy putting it on their menus.

Mutton, generally agreed to be an animal aged two years or more and hung for at least two weeks, is juicy, well-flavoured meat; firm without being tough. It’s especially good for pies and puddings, slow-cooked curries and spicy Middle Eastern dishes, braises and pot-roasts.