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Community => Butchering, Cooking, Recipes => Topic started by: acnewman55 on August 14, 2015, 10:07:24 AM

Title: Nuttin' but Mutton
Post by: acnewman55 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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Title: Re: Nuttin' but Mutton
Post by: lokidog 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.
Title: Re: Nuttin' but Mutton
Post by: RadSav 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!
Title: Re: Nuttin' but Mutton
Post by: Whitpirate on August 14, 2015, 11:40:22 PM: Braise slow with red wine and onions 250 for 2-3 hours..... serve over mashed potato.