View allAll Photos Tagged mutton
The thoughts of many inner city kids even today.
Lamb chops do not come from sheep - they come from ASDA, but nearly correct, they come from lambs at ASDA (they keep them on the roof).
City Farm, Kentish Town, London, 1976
Note for American viewers, for ASDA read Walmart.
Happy Easter from Mutton the Old English Chick...yes, she got lots of treats after this. :-) Oh, the humiliation!
The Chef of the restaurant made a point of displaying his prowess in perfectly stripping clean a carcass everyday in front of the restaurant.
Ok, Mr. friendly Mutton Chops welcome to my life! Long sideburns that connect to a mustache and goatee shaved out #NextLevel #Ufffff
new facial cut -- 1890s retro stylin.
steve isn't so sure about it... or maybe he thinks it's hot. sometimes my boyfriend is hard to read :)
This antique photo was purchased at Black Rose Antiques and Collectibles in Allentown, Pennsylvania. The photograph was taken by the C.G. Carleton Studio of Waterville, Maine and dates from the late 19th century. There is nothing written on the back of the photo to help identify this man.
Aloo Gosht is a spicy curry made using potatoes and Mutton. Make it for lunch and enjoy with steamed rice or Paratha. Click on the link for the recipe.
Made by me.
Recipe:
MUTTON DAK BANGLA
Ingredients1 kg mutton, cleaned, washed and chopped into bite-sized pieces (Chops work best with this recipe)
300 gm onions, finely chopped
25 gm garlic paste
50 gm ginger paste
25 gm Kashmiri red chilli powder
25 gm turmeric powder
2-3 gm cinnamon
2-3 gm green cardamom
4 bay leaves
150 gm yogurt
150 gm mustard oil
8-10 eggs
Salt to taste
Method: In a large kadhai, heat mustard oil for a couple of minutes and add the whole garam masala (cinnamon, cardamom and bay leaves.) Lower heat to medium, add onions and fry till golden brown. Now add the garlic paste, sauté for a couple of minutes and add ginger paste, chilli and turmeric powder. Sauté for two more minutes and add the yogurt. Now place the meat in the kadhai and mix it well with the masalas. Cook, stirring continuously for 15 minutes or until the meat is well-coated in the spices. Add salt and enough water to cover the meat and cook on a slow fire. Boil and shell the eggs. Smear some turmeric on them and shallow fry in a separate pan till golden yellow. Check the meat to see if it’s cooked and has a thick gravy. Now, add the whole eggs. Before serving, sprinkle a little garam masala powder and add a dash of ghee for added flavour.
Mutton, Xinjiang style. You're looking straight into the intestine here. Tasty but rather hard to chew. After this plate of innards there aren't many parts of a sheep I haven't eaten.
... they will kick your goatee's ass. And they laugh at your chinstrap.
BTW, my wife still totally hates me for this... and Rex took the photos.
Here's what they looked like about 2 months ago: www.flickr.com/photos/brianauer/4164489957/
And... if you're into mutton chops, you might also be into film photography. If so, check out www.feelingnegative.com/ for more retro-greatness!
Staff recommends FWC hold additional public workshops on the proposed draft rules. Staff also recommends approving the proposed draft rules to reduce recreational harvest of mutton snapper and address stakeholder requests for proactive management action. Specifically, staff recommend:
Increasing the recreational and commercial harvest, and importation and sale minimum size limits to 18 inches;
Reducing the recreational bag limit to three fish per person within the 10-fish snapper aggregate bag limit;
Replacing the May through June commercial trip limit in all state waters with a three-fish per person per day limit from April through June in Atlantic state waters only; and
Establishing a 300-pound commercial trip limit for the remainder of the year (July – March) in Atlantic state waters only.
At this time, staff does not recommend a closure at Western Dry Rocks.
If approved and directed, staff will return for a final public hearing at the September Commission meeting. This will allow time for the councils to review the Commission’s proposed rules and possibly modify their proposed changes as necessary.
Mutton's drainage mill is one of the windpumps on Halvergate Marshes. The mill gets its name from Fred Mutton, who was the last person to use the mill in 1947. It no longer helps to drain the marshes, but has been partially restored with a new cap and two of its four patent sails installed.
Mutton's Mill can easily be seen from the Weavers' Way, a long distance footpath that crosses Norfolk. It stands on the stretch between Halvergate and the Berney Arms Mill on the River Yare. Unfortunately, on this day, we couldn't actually reach the Berney Arms Mill, since parts of the path were so deep in mud you could have lost a horse in it.
(on Wikipedia)
(C9607)
I think my sheep look like they have pipe-cleaner legs, charming though they may be. Perhaps I'll get a chance to see and study REAL sheep closer up and soon. I do think these guys would be more fun to have a beer with than any of the GOP presidential candidates, however.
2012-01-23_13-10-07_22-w
Mutton or Lamb/Goat Trotters or Hoof.
when people used wood or coal as a cooking fuel, women would start this dish at night and slow cook it in the coals until the morning. This dish has a soup-like consistency and is usually eaten as a breakfast food in the winter months with naan.
This photo was taken at Ravi restaurant, Dubai. Another good place is Karachi Darbar.
source:wiki