The David Gillespie Blog

Cooked lamb from the hind portion of the carcase. Oven roasted to an internal temperature of 70C with no added fat. Lean muscle meat only, with all possible internal and external separable fat removed after cooking.

Cooked mutton fat from various regions of the carcase. Oven roasted as purchased, still attached to the lean muscle meat, with no added fat to an internal temperature of 70C, then dissected.

Cooked mutton from the hind portion of the carcase. Oven roasted to an internal temperature of 70C with no added fat. Lean muscle meat with internal and external fat attached.

Cooked mutton from the hind portion of the carcase. Oven roasted to an internal temperature of 70C with no added fat. Lean muscle meat with internal fat. Majority of external fat removed after cooking.

Cooked mutton from the hind portion of the carcase. Oven roasted to an internal temperature of 70C with no added fat. Lean muscle meat with some inseparable internal fat. All possible internal and external separable fat removed after cooking.

Raw mutton from the hind portion of the carcase. Lean muscle meat only, with all possible internal and external separable fat removed.

Raw mutton fat from the hind portion of the carcase. Internal and external separable fat only.

Raw mutton from the hind portion of the carcase. Lean muscle meat with internal and external fat attached.

Raw mutton from the hind portion of the carcase. Lean muscle meat with internal fat. Majority of external fat removed.

Cooked mutton fat from the fore portion (shoulder) of the carcase. Browned, simmered in minimal water for 2 hours, still attached to the lean muscle meat, then drained and dissected.