by NCPaul » Fri Jun 28, 2024 7:17 pm
I've not worked with mutton so I can only point you to things to do with lamb that might work with mutton. I would start with merguez sausage to get a sense of how strong the taste of the mutton is. I have also seen Welsh lamb and leek sausages come up from time to time. A third lamb sausage would be gyro meat. All of these could be blended with beef or pork to modify the taste. I have made lamb bacon from a thin piece of belly and seasoned it with Provencal herbs which I liked. I have made Loukanika salami with some lamb added. On Cured Meats Blogspot, Jason cured a lamb prosciutto. As a general rule the meat should be milder tasting than the fat. I'm sure that there were a number of "lamb" recipes that were made with mutton. Shepherd's pie would be an easy choice to make. If you want to barbeque some mutton, there is a US tradition in western Kentucky around Owensboro for that (I have not tried it). Let us know how you get on with this.
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