The Mutton

I love mutton. Much more than lamb. Shame it's such a rarity these days. Having lived throug some winter before slaughter, then dry-aged like beef, it's got a wonderful depth of flavor that lambs can't match. I did an oven-braised leg of mutton with curry the other day (onions, coconut oil, coconut milk, curry powder, chili paste; served with fresh cilantro and a squeeze of lime) that turned out really well. The butcher thoughtfully hacked through the bottom third of the leg so that it would fit into the pan. As a bonus, I selfishly ate all the marrow while pulling the cooked meat off the bone to mix back into the cauldron of curry. Cook's treat.