Thursday, August 1, 2013

Our Favorite Mutton Recipes

As you know if you've been purchasing from us at the Old Town Auburn Farmers' Market, we've added grass-fed mutton to our line of products in the last several years.  This summer, we've started working with Smokey Ridge Charcuterie to provide meat for their wonderful sausage products, which has left us with some of our favorite cuts of mutton to eat at home (and to offer at the market).  Here's what we like to do with mutton!

Grilled Chops (Rib or Loin Chops)

  • 2 chops per person
  • Snow's Citrus Court Mandarin Marinade or Basque Meat Tenderizer (or substitute your favorite marinade!)
  • Salt and Pepper to taste
Trim fat from chops.  Place in marinade for at least 4 hours.  Prepare an indirect fire in the grill.  Sear chops over direct heat for 3 minutes per side.  Remove from direct heat and cook for another 6-8 minutes, depending on how done you like your chops.  This is a very quick and easy recipe!

Braised Riblets
  • 1 pkg of riblets (2 slabs of 8 ribs each)
  • 1 dark beer
  • 1/4 cup of brewed coffee
  • Salt, pepper and smoked paprika to taste
  • Barbecue sauce
Place slabs of riblets in a baking dish.  Add beer, coffee and seasonings.  Place uncovered in a 275 degree oven (or alternatively, on the barbecue over low, indirect heat).  Cook for 2-3 hours, basting with liquid periodically.  After slow cooking, baste with barbecue sauce (again, we like Snow's Citrus Court's sauce).  Turn up heat to 400 (or place over direct heat on the barbecue) for 20 minutes.  Cut into individual ribs and serve.  This recipe serves 4.

Braised Shanks 
2 shanks
1 tbsp black pepper
5 leaves fresh basil
1 tbsp salt
1/3 cup olive oil
Juice from 2 lemons
4 cloves garlic
2 medium onions, diced
2 tomatoes, diced
2 cups red wine
1 tbsp balsamic vinegar
1 c brown sugar, packed
Preheat over to 350 degrees.  Layer onions on the bottom of a lidded pan. Place shanks on top. Pour wine, balsamic vinegar, and olice oil over shanks. Sprinkle brown sugar on top. Place cloves of garlic and lemon wedges between the shanks. Pour tomatoes over everything then sprinkle salt, pepper, and basil on top. Cover and cook for 3 hours. Serve immediately.  We've also made this recipe in the crock pot - preparing it in the morning and letting it cook all day!  It's a great meal when the weather starts to cool.  Serves 4.

Our family has decided that we love good mutton.  I hope you'll try these recipes - and share some of your own!

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