The pictures below are of Herdwick lamb (first pic) and Herdwick mutton (second pic).
You can see from the fat on the mutton that its got a nice creamy colour, and that the very deep colour of the muscle is almost 'beefy' both in the mutton and even in the very young lamb.
There is a purpleness to it that isn't normally present in spring lamb (this lamb came very early in the season too, even for a Herdwick). The best bit is when you eat it, it'll have a robust flavour which also isn't normally present in spring lamb!
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