Hi All,
I thought I would post on this very unimportant / insignificant subject, after I saw tin's post about Sate Kambing..
Kambing = Goat
Kambing Domba = Sheep (lamb, hogget, mutton - ALL)
I, like many Aussies am a lamb lover :wink: (not in the kiwi sense - just joking of course). I use the term "lamb" as opposed to sheep, but hogget is also very nice (older than lamb but younger than mutton). I tend to keep away from mutton - but that said, sometimes you're in a restaurant and you just know you've been sold mutton under the pretense of it being lamb. Actually in australia (and I don't know if this is used elsewhere), we refer to "cougar" women (old women dressing like they're 17) as "mutton dressed up as lamb"..
The terminology seems interchangeable outside of Australia, NZ and perhaps the UK - I often hear the term mutton used in the US at fine dining restaurants.. As an australian, we're tempted to ask the owner, "do you realize that mutton refers to an old sheep - that australians buy to feed their dogs?".. In singapore, every indian restaurant almost exclusively uses uses the term "mutton masala" or "mutton curry", etc - I don't think they're actually calling it that because the sheep was old..
Technically, lamb is supposed to not have eaten grass before slaughter - i.e. lamb should only have ever been milk fed. I don't know if this still holds true, but that's supposedly why, lovely lamb is abound with more of the sweet heavenly fat than it's older counterparts..
Anyhow - I find goat (kambing) to be a very very different taste altogether.. many suggest it's similar.. I find the lack of fat on goat to really detract from it's flavour, as i believe that the flavour of all quality red meats is in the fat (mmm.. Marbled Rib-Eye!!).. I also find that often it's just sickly sweet without the 'round' flavour that you get with lamb - incidentally that same 'round' flavour is probably the same flavour that 'non-lamb' eaters find so offensive..
I've read that indonesia does produce kambing domba (sheep) in areas around bandung - but i've never seen it in any of the supermarkets. If i saw it I would definitely try it. Actually aussie imported lamb is not really more here than it is in australia - i buy either:
1. Filleted shanks (which u never see in australia) for rp70,000/kg
or
2. Filleted shoulder for rp95,000/kg..
Anyhow, I would love to hear if anybody else has an opinion on the flavour of goat vs sheep and also would love to hear of any place in bali that sells domestic lamb (or hoggit), be it a restaurant or a supermarket..
http://en.wikipedia.org/wiki/Lamb_and_mutton
Ct
I thought I would post on this very unimportant / insignificant subject, after I saw tin's post about Sate Kambing..
Kambing = Goat
Kambing Domba = Sheep (lamb, hogget, mutton - ALL)
I, like many Aussies am a lamb lover :wink: (not in the kiwi sense - just joking of course). I use the term "lamb" as opposed to sheep, but hogget is also very nice (older than lamb but younger than mutton). I tend to keep away from mutton - but that said, sometimes you're in a restaurant and you just know you've been sold mutton under the pretense of it being lamb. Actually in australia (and I don't know if this is used elsewhere), we refer to "cougar" women (old women dressing like they're 17) as "mutton dressed up as lamb"..
The terminology seems interchangeable outside of Australia, NZ and perhaps the UK - I often hear the term mutton used in the US at fine dining restaurants.. As an australian, we're tempted to ask the owner, "do you realize that mutton refers to an old sheep - that australians buy to feed their dogs?".. In singapore, every indian restaurant almost exclusively uses uses the term "mutton masala" or "mutton curry", etc - I don't think they're actually calling it that because the sheep was old..
Technically, lamb is supposed to not have eaten grass before slaughter - i.e. lamb should only have ever been milk fed. I don't know if this still holds true, but that's supposedly why, lovely lamb is abound with more of the sweet heavenly fat than it's older counterparts..
Anyhow - I find goat (kambing) to be a very very different taste altogether.. many suggest it's similar.. I find the lack of fat on goat to really detract from it's flavour, as i believe that the flavour of all quality red meats is in the fat (mmm.. Marbled Rib-Eye!!).. I also find that often it's just sickly sweet without the 'round' flavour that you get with lamb - incidentally that same 'round' flavour is probably the same flavour that 'non-lamb' eaters find so offensive..
I've read that indonesia does produce kambing domba (sheep) in areas around bandung - but i've never seen it in any of the supermarkets. If i saw it I would definitely try it. Actually aussie imported lamb is not really more here than it is in australia - i buy either:
1. Filleted shanks (which u never see in australia) for rp70,000/kg
or
2. Filleted shoulder for rp95,000/kg..
Anyhow, I would love to hear if anybody else has an opinion on the flavour of goat vs sheep and also would love to hear of any place in bali that sells domestic lamb (or hoggit), be it a restaurant or a supermarket..
http://en.wikipedia.org/wiki/Lamb_and_mutton
Ct