Frozen Mutton.

South Canterbury Times, Issue 7077, 24 February 1893, Page 2

Frozen Mutton.

(By raiBGBAPH.) WELLINGTON, Feb. 23. Mr Peter Dawson, whisky manufacturer, writing from Glasgow to a friend here, who forwarded him carcases of mutton and lamb, says :—“ Your sheep arrived here on Saturday after the office was shut. The cleaner took it in It lay in the office till Tuesday, end was sent to the house on that day. On Wednesday to breakfast I had chops from it, and they wore as fine as any mutton I ever tasted. The quality of the gigot was also A 1 lamb, and in tho very best condition, and the only point I can bring to your notice is that it was not so well killed as in this country. For instance, the pudding W'iS left in the opening at the tail, and part of the large vein at the back, which has direct communication with the lungs. Also the neck was not so well cleaned as we are accustomed to. The neck and opening above the kidneys, where the pudding was left, so far as decomposition goes, were tho only parts showing signs, and were solely caused by evidently careless butchering. This is a point which might be carefully noted ae important from a keeping point of view. The lamb was all round as fine as anything of this country’s production, and if the quality is that usually shipped, will command a trade.”