91热爆

Mutton used to take pride of place on kitchen tables across the country. But today we no longer eat mutton or even view mutton in the way we used to. Authour Bob Kennard explains why there was a demise in mutton and urges us to try again with meat many consider to be tastier than lamb.

Cook Shirley Spear recalls roast mutton being a weekly highlight when she was a child. Shirley talks about some of her favourite recipes using mutton.

Jane Moncrieff explores the origins of Shetland's traditional delicacy, reestit mutton, finding out how immersing mutton into a salty and sweet brine followed by hanging to dry for 21 days adds a further depth of flavour to the meat.

Chef John Quigley demonstrates how to make a simple mutton cous cous.