Jumbuck meat

[Jester]

I went to a new restaurant on the weekend and tried jumbuck for the first time. From what I was told, lamb is <12 months, mutton 1-3 years and jumbuck 3-5 years.

It wasn't gamier, but it was dense, almost like steak. It was served in 1-2mm strips very lightly grilled.

Has anyone ever seen it in a butcher?

[Stevem109r]

Thought it went lamb, hogget then mutton. Isn't jumbuck a young Ram?

sent via electronic carrier pigeon.

[Jester]

Thanks, I forgot about hogget.

This was definitely older. Maybe they're trying to create an Aussie ingredient - good idea. It was the standard out meat dish on the menu.

[Captain Cook]

Thanks, I forgot about hogget.

This was definitely older. Maybe they're trying to create an Aussie ingredient - good idea. It was the standard out meat dish on the menu.

Here is the link to wikipedia that describes the different types of sheep http://en.wikipedia.org/wiki/Lamb_and_mutton

I am guessing that they are calling Mutton - Jumbuck. Mutton is my favorite. it has a great taste and is best suited to slow cooking - not easy to get hold off, you have to ask your local butcher.

Send me a PM with the details of the restaurant.

Cheers

Captain

[travelling_gerry]

Wiki forgot the other term used in Australia - Summer Lamb.











Some are Lamb, some are Mutton, some are Rams!

Available from a dodgy butcher near you.

[Stevem109r]

Jumbuck is a Ram (young)

sent via electronic carrier pigeon.

[Jester]

I found some info on it here http://www.mailtimes.com.au/story/16017 ... y-produce/

"The jumbuck is a new product.

"We're really excited about that one. It's an old-style way of dealing with lamb.

"It's not actually lamb, it's mutton aged four years which is dry-aged for 28 days," Mrs Kumnick said.

"It's not done very often any more. Older methods of ageing are quite challenging because the meat has to be in a consistent, cold temperature.

"It deteriorates rapidly if it's not stored in the right conditions.

"We've been experimenting with different drying methods and we've had really good feedback."

[travelling_gerry]

Hormone free? Not bloody likely!

[urbangriller]

The classification of sheep is a little odd to get your head around.

Lamb is up to 10 months
Hogget is 10 months to15 months (or when the first two “Adult” teeth show….at which point the Aboitoir will consider it Hogget and pay less for it) normally around 18months….but it’s random and why farmers routinely look in the mouths of their sheep!
Two Tooth (Hogget) is 18 to 24 months
Beyond that it is Mutton and still classed by its teeth.
Four Tooth is 24 to 30 months
Six Tooth is 30 to 42 months
Full Mouth (eight Tooth) is 42 to 48months and more.

Jumbuck is a Marketing term…could be anything, but it’d be great to see older Mutton available!

Years at Ag College paying off!

Cheers
Chris

[travelling_gerry]

Chris,

The ages are guidelines only.

So for Australia,

Lamb - no permanent teeth (incisors)

Once a permanent tooth has erupted ( become exposed from the gum) its a Mutton.

There is the optional category of an animal that has 1 or 2 permanent incisors erupted to be called a Hogget.

Any male with any permanent teeth and still got his junk is a RAM.

You are correct re Jumbuck, not an industry standard term, just a marketing name.

[Jester]

Agreed, looks like marketing. Only 1 place selling I could find.