Vallarta is a large chain of supermarkets that caters to the Latinx community in California and is the only place I’ve seen mutton for sell.
I’m currently on a very strict ketogenic diet, but I discovered that even on my high-fat diet (I go through a cup of whipping cream a day) stewed lamb is extremely rich. A teaspoon of lamb fat and I can’t eat anything more for six hours. If mutton is even greasier that sounds challenging.
I came across this listing that’s superficially topical but ultimately dull, sorry. It’s a leather carrying case, formed sort of like for a musical instrument and a bit leg joint shaped, I guess.
Vintage Leg O Mutton Leather Ham Tooled Case Takedown Breakdown Carrying . Comes as pictured see photos for addition information on condition.
“Gamey” flavors are an issue with some people and not with others.
Much like the dark meat/light meat divide with chicken and turkey.
Some people just don’t like strongly flavored meat with distinct taste. Some do.
Before serving some meats I ask people if they have a preference for light or dark chicken. If they say no, or dark, I’ll serve “gamey” meat/strong flavored meat. If they say only light I’ll think twice before introducing them to something like that.
I have friends who hunt and they got a pair of yearlings one season that could be cooked and served like steak, but most venison is from older animals that have been out in the wild so they’ve very lean and muscular, unlike the pampered feedlot beef that is well marbled and tender (the animals generally being only around 18 months old when slaughtered).
Steaks from a cow that’s been running around a field for more than two years would be tougher and leaner than corn-finished beef, just like the average slab of venison.
Most venison does better as stew or sausage, although I have also found that ground/minced venison gets around some of the toughness issues.
When it’s from a wild animal the results will be much more variable than farmed beef (or even farmed venison). A lot depends on what the animal has been eating, how much, how much running it has needed to do, hormones (a lot of our steaks in stores come from castrated cattle), and so on. I’ve had some wild game that was wonderful. I’ve had the occasional animal that just plain tasted bad.
I’m wondering if during my planned trip to Scotland (and Iceland) I’ll get a chance to try mutton. If so, I’m definitely going to - my theory on food is that I’ll try anything twice (it might be an acquired taste).