Grassfed Mutton Recipes Are Worldwide Meat of Choice for Food Connoisseurs

Contrary to common opinion, grassfed mutton recipes are succulent, tender and flavorful.

Jokes about mutton abound. (Mutton is any sheep over 14 months of age.) Every time I read the first of these mutton recipes I end up laughing.

Throw away the mutton and eat the board.

See what I mean about mutton jokes? Okay, I had heard mutton was tough and unpalatable. But stop and think a minute. Up to three times more sheep meat is consumed worldwide than beef. The world over loves lamb and mutton.

In fact, the meat of choice for many culinary conscious people is, believe it or not. . .mutton. For example, people in some parts of Iran prefer sheep at least 5 years old. Older sheep have a stronger, richer flavor than lamb.

I found the happy, tender flavor of mutton for myself when we had to cull my daughter’s pet ewe. She was 5 years old. (The ewe, not my daughter.) When dinner time came the meal was one of the finest we’ve eaten. The meat was succulent, flavor-rich and tender. Probably better than any of the lamb recipes we have tried.

A good grassfed mutton recipe is like any other food. You just have to know how to cook it. The watchwords for grassfed mutton recipes are LOW and SLOW. An added plus is that long, slow cooking at lower temperatures doesn’t destroy the nutrients like fast cooking at high temperatures does.

1 ½ pounds mutton
2 quarts potatoes
4 onions
2 cupfuls boiling water
Salt and Pepper to taste

Procedure:

Cut the mutton in pieces. Add the water and salt and pepper. Let it boil, and then simmer gently for about two hours. Parboil the potatoes, cut them in halves, put in a saucepan with the meat about half an hour before the meat is done.

In serving, put the potatoes around the dish with the meat and onions in the center. Then pour the gravy over all.

Sprinkle salt over a leg of mutton and then dredge with flour. Place in the pan and roast. Allow the meat twenty minutes per pound. One hour before serving, prepare the following mixture:

1/3 cup Worcestershire Sauce
1/3 cup tomato catsup
1/3 cup vinegar
¼ teaspoon pepper
2 teaspoons mustard

Stick the meat all over with a sharp-pointed knife, pull the cuts open and fill with this hot mixture. Baste with the liquor which gathers in the pan, and pour it over the meat before sending it to the table.

Ingredients:

1½ pounds mutton
1 onion
1 carrot
1 turnip
4 tablespoons butter
2 tablespoons flour
Pepper and salt to taste
2 cups hot water

Procedure:

Divide the meat into small pieces. Dice the vegetables. Put the butter into a saucepan. Add the meat and brown with the onions. Pour off the fat and add the veggies, flour, water, and a little salt. Bring to a boil; then simmer gently for one and a half to 2 hours.

In serving, put the meat on a hot dish and pile the vegetables on top. Pour the gravy round about.

Mutton has gotten a bad rap. This is undeserved. Once you’ve tried a good grassfed mutton recipe, watch out-–you may get hooked.

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