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Author Topic: Nuttin' but Mutton  (Read 1630 times)

Offline acnewman55

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Nuttin' but Mutton
« on: August 14, 2015, 10:07:24 AM »
I'm looking for some recipes or tips on cooling with mutton.

My folks have a chunk of land which they allow grazing on, and in return they get a crate of mutton cuts every year from the owner of the sheep that graze there.

I don't have any experience cooking mutton - I just know that it is tougher than lamb, but mostly comparable in taste.

My plan was to throw it in the pressure cooker with curry to break it down low-n-slow, or to grind it and mix with pork to make sausage.

Other ideas?
Recipes?


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Offline lokidog

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Re: Nuttin' but Mutton
« Reply #1 on: August 14, 2015, 03:28:44 PM »
Both of those sound good, I was just going to suggest slow cooker. We put french onion soup mix in with our roasts sometimes.

Offline RadSav

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Re: Nuttin' but Mutton
« Reply #2 on: August 14, 2015, 03:54:51 PM »
Kofta / Kubideh   Same basic thing just one is a ground kebab with more Lebanese seasoning and the other a ground kebab with more Iran seasonings.  I like the Lebanese flavoring a little better!  Sword skewers and flat presentation took these from just OK to Fantastic at our house.  Even an old Catalina goat can become a delectable treat when ground and shaped into Kofta.  Think the best grilled sausage ever with no casing.  Good stuff! :drool:

My folks call me crazy, but I find it hard to make bad mutton.  Other than over cooking it all tastes good!
He asked, Do you ever give a short simple answer?  I replied, "Nope."

Online Whitpirate

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Re: Nuttin' but Mutton
« Reply #3 on: August 14, 2015, 11:40:22 PM »
Braise slow with red wine and onions  250 for 2-3 hours..... serve over mashed potato.
 

 


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