Mutton Recipes
175 Recipes Next Page >>Recipes Featuring Mutton
- Shoulder of Mutton Boiled with Oysters
Pepper Piece of mace, pounded 2 dozen oysters Water 1 onion Peppercorns 1/2 pint gravy 1 Tbsp flour 1 Tbsp butter Shoulder of mutton - Boned Leg of Mutton
Leg of mutton 1 lb lean & juicy veal, very finely chopped 1 lb pickled pork, very finely chopped 1 cup breadcrumbs Pepper Salt 2 tsps sage, rubbed fine 2 tsps summer savory, rubbed fine 1 tsp - Leg of Mutton Dressed Like Venison
Leg of Mutton Red wine - Mutton Cutlets | 2-3 small cutlets from the neck or loin of mutton
2-3 small cutlets from the neck or loin of mutton 1 cup water or broth Salt Peppercorns - Mutton Chops | Mutton Chops
Mutton Chops Pepper Salt Butter, melted Bread crumbs - Mutton Broth | 2 1/2 lbs mutton
2 1/2 lbs mutton 1 quart water 3 turnips, finely cut 3 carrots, finely cut 2 leeks or onions, finely cut 3 mutton chops 1 head lettuce, blanched & drained 3 spoonfuls barley Salt - Warmed Over Cold Mutton
Leftover mutton, cut in thin slices Pepper Salt Leftover gravy 2-3 Tbsps tomato catsup - Scalloped Mutton
2 cups Tomato Sauce 1 cup cooked macaroni 2 cups mutton cut in cubes 1 cup cracker crumbs 1/3 cup melted butter salt and pepper - Curried Mutton | Mutton, cut in pieces
Mutton, cut in pieces 1 medium sized onion, sliced 2 ounces butter Curry powder Salt 1 cup cream - Quick Mutton or Lamb Curry
1. 2 pounds of stew meat (lamb or goat meat) cut in 1 inch squares. Do not remove the fat unless it is too much. 2. 1 whole onion diced 3. two potatoes cut in small squares with skin on ( make sure
About Mutton
- Mutton is not easy to find in the U.S.A. but is available from some international grocers
- Meat from a juvenile sheep under a year old is considered lamb
- Mutton is the meat from a mature sheep
- Mutton is a popular meat for Middle Eastern countries
- The color of most mutton chops is a deep red with fat that is white and rigid to touch
- The term comes from the Latin word "multo" which translates to male sheep
- The best mutton meat is harvested in the late fall and winter because the sheep have eaten grass during the summer and are more fatty and flavorful
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