Anyone familair with cooking mutton?

[soandsosmummy]

Please. We have mutton but I'm not sure about cooking times etc. I assume it needs longer than lamb but how much more. Also its got to be an halal recipie so no wine etc :(

I have plenty of rosemary and some garlic

thanks

I know how to dress it as lamb.....

Bleurrgh! I used to cook it for the dog but can't remember how long I gave it now?

How do you intend to cook it and what is the weight?

You could slow cook it if you have one

I'll have to roast and and I suspect i need to start soon. Its 1.8 kilos Too late to slow cook I think if we're eating at 7pm

sorry just noticed this AIBU meant to put it in chat.

can't think right to day

It tastes much stronger than lamb. If you can't use wine, must you roast it? It will tend to be a bit tough and strong. If you can, can you cut it up and make a tagine with lots of fruit juice and spices?

What cut is it - leg? It will need more basting than lamb, but personally I'd be pouring the fat off and basting with olive oil, which will make it taste nicer. And plenty of rosemary would certainly be good.

There's lots on this link here

homecooking.about.com/library/archive/bllamb2.htm

Btw, if it's time you're worried about you'd have plenty of time from now to make a tagine or a stew instead of roasting - I can't see how it could possibly need from now to 7pm to roast!

Some more recipes here www.muttonrenaissance.org.uk/recList.php and here is how to roast mutton uktv.co.uk/food/recipe/aid/539089.

We often have Roast Leg of Mutton, and it's never tough. I cook it at Gas mark 5 or slightly less for about 3 hrs for a 1.5 kg leg. Then let it rest for at least 30 min before you carve it. We much prefer it to Lamb.

The trick is to cook it for longer at a lower temperature, then you avoid the meat getting tough.

I stab it all over before cooking and put a clove of garlic and a sprig of rosemary in each stab hole, then just a drizzel of olive oil, not too much as it can be a bit fatty. Lovely.

I will try that modre - thanks! Not my thread I know (hope it's ok OP), but since I mentioned I find roast mutton tough I'm glad to have the tip.

Long, slow and low is the way ahead with mutton, preferably in some sort of liquid. The meat is older so therefore tougher.

Thank you everyone. Our guests have gone now as one of them is a carer for their mother who needed putting to bed

Eventually shoved it in a big lidded casserole dish with about quarter of a carton of apple juice lots of rosemary,garlic and mint and let it cook for about 3 1/2 hours and basted it a few times during cooking. It was delicious and really moist. It does have a very strong flavour of its own though quite unlike lamb. we had it with cabbage cooked in garlic butter, roast potatoes and roast veg and just used the juices as gravy though had to skim a lot of fat off the top.

I will be buying it again it was worth the experiment I had to take when the butcher told me he had "no lamb only sheep"

Makes a lovely curry.

That sounds delicious ... I will try it like that too!

I'm glad it was good.

Was it cheaper than lamb?

Glad it turned out well.

Curry is nice with mutton, just chuck it in the pot with spices onions tomatoes and let it cook until tender and then add oil.

Mutton curry is fantastic- although have never cooked it, only eaten!

I see it dressed as lamb a lot round here

Seriously thou, was it nice? We are having to cut our food budget by half as of january and I'm looking for cheaper cuts of meat.

Glad it worked out ok, I also normally cook mutton in curries....although I use a pessure cooker so avoid any problems of it being to tough

The trick.is low heat for longer time

Bohica I think it is cheaper than lamb. It was £11.50 for 1.8kg of leg so not massively cheap but reasonably so. Lamb seems so expensive now I've almost stopped buying it and was only thinking of it as a treat for NYE