Re: [CH] stocks...
Parkhurst, Scott Contractor (PARKHURS@LEAV-EMH1.ARMY.MIL)
Wed, 10 Feb 1999 07:51:00 -0600
>...mutton stock would be strong i think...
Mutton is a from a sheep at least 2 years old, and is stronger in flavor, as
well as less tender. (Don't see much of this around.)
Yearling is from a sheep 12 - 24 months old.
Regular lamb is slaughtered under the age of 1 year. (What I see most times)
Spring lamb is 3 - 5 months old.
Baby lamb is 6 - 8 weeks old. (Never seen this.)
I make lamb stock (regular lamb) and it works out really well. I use the
bones from lamb chops and/or the odd leg'o'lam.
It's not too strong and takes the addition of chiles very well. I like to
use cayennes.
Scott... KCK