NEW ZEALAND LAMB. "MUTTON."

Wanganui Herald, Volume XXXXIII, Issue 12622, 19 November 1908, Page 4

NEW ZEALAND LAMB. "MUTTON."

The Londoa Meat Trades' correspondent of the Past-oral ists' Review writes- — "Visiting a leading West End restaurant the other day, the manager of which I know well, I complin er.ted him on the particular excellent 'haunch of mutton' I l>ad had. 'Do you know what you have been eating?' he said, 'your 'haunch of mutton" was really a haunch of frozen lamb.' The lamb and red currant jelly had been masquerading for mutton ! My friend continued that to-day there are quite as many joints of mutton served as there were six years ago, and that there is no inclination on the part of the public to change the fashion for meat. No wonder, when they get juicy tender New Zealand lamb in place. In fact, this substitution business must be educating them further to the use of mutton. It seems very involved, for though 'mutton' of the restaurant and the shop is not going out of fashion the real mutton is ! My friend took me out to his window and showed me a leg of mutton. "There is a wether leg of mutton for which I gave lOd a pound. The leg of lamb you had, and which eats better, cost Bd. Why should I lose my 2d per lb., and why should you not enjoy your dish?' The carcase which furnished my leg of 'mutton' was a stout Jamb of about 401 b. All this is very interesting, and a splendid testimony to the value to the trades here of the New Zealand lamb, which, in face of such discoveries, is certain to go 6n and prosper. A heavy New Zealand lamb or teg can be bought for 5 l-8d all over; an English light sheep will cost 7d to 8d per lb. The demand for small joints of late years has helped forward this substitution, which certainly very severely threatens mutton imports. Probably threefourths of tho frozen, lambs are retailed as mutton; especially is this the destination of the Australian lamb in the winter time."