Connecticut mutton

The population of Connecticut grew rapidly in the 19^th century. As a consequence the landscape became less densely forested. Therefore, it closely resembled the landscape of modern day England and was also called “sheep country” because sheep farming became increasingly popular. The sheep were originally kept for their wool, but eventually they were also used as food. Before the 20^th century, beef was unusual in Connecticut because pigs were easier to keep and milk was more valuable than beef. It was also not possible to salt mutton as easily as pork. Consequently, pork remained the most common meat in Connecticut in the 19^th century. However, mutton provided also about 20 percent of the meat in Connecticut in the 19^th century. Particularly for wealthier families, fresh mutton was a popular meal on special occasions. The meat is, however, rather tough, therefore, it needs to be cooked for longer periods. Roasted lamb, marinated in oil mixtures with carrots, onions, celery wine and peppercorns, was particularly favored. The leg of the lamb was the most popular part for consumption. The term “Connecticut mutton” refers rather to a type of meat than to a meal. An example for a dish, made out of “Connecticut mutton,” is “Leg of Lamb with Saffron and Caper Sauce,” which is listed as trendy for the 19^th century in the “New England Cookbook.”[1]

[1] Eric Lehman and Amy Nawrocki, A history of Connecticut food (Charleston: SC: History Press, 2012), 79 – 80.