We got the mutton back from the butchers this morning, and aside from home ed tasks, and animal checks, most of the day went to mutton processing.
The chops were sorted into meals-worth (can be fiddly as they come in pairs, whereas my family comes in 3’s !), bagged and frozen, the leg joints were cut into two huge joints (probably should have cut into three, but I prefer to roast larger joints and eat leftovers).
Then we boned out the breasts and forelegs – keeping as lean as possible – and set that to chill whilst we went about boning out the shoulders. We were very good and kept everything chilled, moving joints and bowls of cut meat into the freezer to chill down when not in use.
The chunks of lean shoulder meat will be made into a vat of rogan josh – we enjoy our curry making nights, cooking on such a large scale means a lot of garlic and spices, but you do all the work in one hit, and then have ready meals a plenty in the freezer.
The belly/breast meat was finely minced, using our trusty 1950s kenwood chef, and with lots of sample frying tasting for seasoning, made lots of little patties and burgers.
And now, at the end of the day, it is all tucked away in the freezer, apart from the bones from boning out those joints – which are simmering away in the big stock pot, and will be made into mulligatawny soup tomorrow.
After a long day of meat processing, it was nice to pick some basil and make some pasta – and we had a vegetarian supper of spaghetti and pesto!