Thursday 4 June 2009

Oman: it’s not mutton, it’s old lamb

After rummaging through Elizabeth David’s French Country Cooking recently, I felt the need for gigot aux flageolets. At Carrefour we discussed the apparent paucity of mutton on the shelves with the butcher. ‘This is mutton,’ he advised, pointing to the Indian lamb. ‘But it says lamb?’ ‘Yes, sir.... we call it lamb for the locals.’ I purchased the two-year-old lamb and turned it later that evening into a rather fine gigot with caper sauce and proper French Carrefour flageolets. Prince Charles would have been proud.

No comments: