[Bionic]

Following on from a sheep thread, to keep or send for mutton, those of you who cull, what do you do with your mutton.
I know mutton curry is good but there is surely only so much curry you can eat.


I have a 2011 born ewe who has always been small and is also the least friendly of my small flock. If I want to keep one of her lambs then she has to go.

[Fleecewife]

She's barely old enough to be called mutton - more like overgrown hogget    At that age, as long as she's not too fat, her meat will not be tough at all. She could be cooked by a long slow roasting in a covered roaster tin, then served like any other joint once the meat's falling off the bone.  Even chops should be fine, and if they were a bit tougher than you like then do them in a casserole with herby gravy.
The only real mutton I have used was a handful of ancients (at least 10 yo) and I had them minced and I made them into very tasty burger shaped things with strong flavours added such as chilli, herbs, N African spices, lots of black pepper.  We don't use these as actual burgers in a bun, but grill them then serve with a variety of sauces - great for a quick meal.
There's also sausages which come out a bit harder than pork, but made with those same spices are delicious.

[SallyintNorth]

There's a good thread from way back with recipes from several of us here

[Bionic]

Thankyou Sally

[Foobar]

Pies, pies and more pies!  (I dice the shoulders etc myself so I can control the fat content)
Or slow roasted joints on the bone (even the loin). (again slow roasting so that more of the fat renders out)

[Fleecewife]

But lots of us don't eat pies, delicious though they are.  You might drain out most of the fat from the meat, but the pastry will still be full of lots and lots of FAT and CALORIES     Shepherds pie now, made with potatoes would be good  .