lamb ham

[wargarden]

I was just curious if you can get
hams in UK made from mutton or lamb.
In USA hams of 1700-1840's where made from lamb and mutton.
there was place revving practice I read about 2 years ago.
just curious if anything like that can be acquired in UK.

[Pepper Pig]

A foodie group I belong to went to Borough Market about ten years ago. There were lots of tastings and one of the things on offer was air dried lamb. We were all agreed that it was disgusting.

Although mutton has come back into fashion it’s mostly eaten here as a Halal meat.

[Badger's mate]

I've not seen it over here. I've had 'reestit mutton' from Shetland, but that's much drier and smokier than ham. Have seen cured lamb in Iceland (the country rather than the frozen food supermarket).

ETA

Mutton is quite rare outside of Halal butchers and hogget is even more difficult to find. I would say that goat is much more freely available than either. A local sheep farmer regularly sells mutton and occasionally hogget.

[earthmaiden]

Yes, possibly more popular in countries where lamb and mutton are the most popular meat. That said, lamb was the staple cheap meat in Australia until the late 20th century and I don't remember eating it as ham when we lived there. I imagine it takes on the more unpleasant lamb taste that you get with dishes made from cheaper cuts.

[suffolk]

Smoked lamb is available from some specialist smokehouses/farm shops/delis
http://woodside-farm.com/

I’ve eaten it as part of a hors d’œuvres smoked platter
and I enjoyed it. However I think that good UK lamb is prized (and priced) as a premium product and producers have no need to ‘add value’ by curing it.

[Seatallan]

Mutton is quite rare outside of Halal butchers and hogget is even more difficult to find. I would say that goat is much more freely available than either. A local sheep farmer regularly sells mutton and occasionally hogget.

We can get hogget from local butchers fairly easily (and mutton). Seems to be more of a 'thing' up here. I love roast hogget.

[Busybee]

Mutton is quite rare outside of Halal butchers and hogget is even more difficult to find. I would say that goat is much more freely available than either. A local sheep farmer regularly sells mutton and occasionally hogget.

We can get hogget from local butchers fairly easily (and mutton). Seems to be more of a 'thing' up here. I love roast hogget.

Yes, hogget is easy to get up here too - maybe more of a northern thing? I hadn’t realised mutton and hogget were in short supply.

BB

[suffolk]

We can get hogget around here https://www.salterandking.co.uk/collections/hogget

Not from every butcher, but it’s there if you search it out.

[WWordsworth]

Don't about lamb ham but I have enjoyed beef ham in Scotland.

[miss mouse]

Don't about lamb ham but I have enjoyed beef ham in Scotland.

Wouldn't this be the equivalent of jerky? I can't remember the South African name for it.

[karadekoolaid]

South Africa - biltong
USA - dried strips of beef, rather than "hammed", are called jerky.
I believe it was an American Indian method of conserving excess meat. Come to think of it, might it not be reindeer, or buffalo meat?

[miss mouse]

South Africa - biltong
USA - dried strips of beef, rather than "hammed", are called jerky.
I believe it was an American Indian method of conserving excess meat. Come to think of it, might it not be reindeer, or buffalo meat?

Biltong, of course. Thanks.

Reindeer and buffalo seem very likely, presumably also the Sami people do this and the Mongolian herders.

[scullion]

Some people we were with last night had duck ham from the menu. I assumed it was just thinly sliced, cooked duck rather than a cured meat.

[suffolk]

I would assume it had been brined and smoked, Scully.

[liketocook]

Don't about lamb ham but I have enjoyed beef ham in Scotland.

Wouldn't this be the equivalent of jerky? I can't remember the South African name for it.

No it's very thinly sliced rounds of topside usually coated in a spice mix containing pepper, cinnamon, cloves and all spice which is flash fried and often served on toast or in a sandwich. It's lovely . Well worth trying if you are ever in Scotland , most butchers and some supermarkets stock it.

[miss mouse]

I am not fond of cinnamon, cloves OK in moderation and particularly good to chew in the case of toothache, Allspice is lovely though. It sounds V. Nice ltc, I am willing to give it a bash.

[liketocook]

I am not fond of cinnamon, cloves OK in moderation and particularly good to chew in the case of toothache, Allspice is lovely though. It sounds V. Nice ltc, I am willing to give it a bash.

I think it's a cut only found in Scotland and you can buy it unspiced then add your own if you wish. I'm sure a traditional butcher would be able to slice topside for you if you fancied trying it. Just don't overcook it or it's like shoe leather.

[miss mouse]

We have so many interesting regional specialities which can be a surprise when we visit another area, I imagine Big Food hates that sort of thing.

[liketocook]

We have so many interesting regional specialities which can be a surprise when we visit another area, I imagine Big Food hates that sort of thing.

Aren't there just , which IMHO is no bad thing though many seem to be versions of the same dish known by different names. It would be a shame if that diversity got lost.

[Badger's mate]

I suppose that salt beef and Pastrami are the more widely available bovine versions of ham. The former has long been around in the London area as a consequence of the Jewish diaspora and Pastrami is everywhere because of the US influence everywhere.

[suffolk]

Both are a product of the Jewish disapora really, as pastrami is simply smoked salt beef ... the word pastrami comes via Yiddish ... apparently
https://www.etymonline.com/word/pastrami