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In the 1950's and 1960's I grew up on lamb and mutton. Either was an entree at least twice a week. Now the regular cuts of lamb and mutton are no longer available in American stores at an affordable price so the canned alternative fits the bill as a lunch entree in homemade burritos, stews and as a sandwich filler with mustard after baking until it is brown. It has a great taste and being corned, the canned mutton goes much farther than otherwise. Thank you, Lankandelight!
I grew up eating lamb chops, lamb stew and roast mutton but for some reason it disappeared off the shelves in the USA except at toney restaurants. As a senior citizen it seemed sensible to invest in a hardier meat which genuinely builds strength. Colonial Australian corned mutton was just the ticket: the price is right, it is very tasty, the value is excellent and most importantly, it positively impacts my general health. I only bought four cans my last purchase but I plan now to buy at least eight cans per month. It is a welcome lunch and/or breakfast entree which lends itself well to making Cornish pasties where Colonial mutton is mixed with vegetables, onions, garlic, mustard and cheese wrapped in a burrito shell, wrapped with aluminum foil then baked for 30-45 minutes and medium temperature. Thank you, Sri Lankan Delight!