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Who has cooked Mutton?

Mattman3969Mattman3969 Posts: 4,397
Living real close to Owensboro, Ky the home of Moonlight BBQ ( so called best BBQ). They do have pretty good mutton. I have gotten a hankerin lately for some mutton but feel it would be a crime to buy it when I have an egg sittin on my back porch. My question is anybody in the egg brotherhood cooked any of this? Any ideas or suggestion are appreciated

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Large BGE. Small BGE Henderson, Ky.
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Comments

  • Doc_EggertonDoc_Eggerton Posts: 4,275
    I would like to, but have no idea where I could buy it here.  Lamb chops are about all I have available.

    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

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  • Mattman3969Mattman3969 Posts: 4,397
    Hey Doc that might be an issue for me,IDK. I do have a realitive that raises sheep as a last option I will wait till slaughter time.

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    Large BGE. Small BGE Henderson, Ky.
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  • SkiddymarkerSkiddymarker Posts: 6,694
    @Mattman, @Little_Steven is your guy, he likes sheep for other than biological purposes and has posted a number of lamb cooks. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • calikingcaliking Posts: 6,752
    Lamb is great smoked or grilled. Chops are better grilled, a leg is better smoked until it is about med rare. Rack of lamb comes out very well also.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Little StevenLittle Steven Posts: 27,276
    @Mattman, @Little_Steven is your guy, he likes sheep for other than biological purposes and has posted a number of lamb cooks. 

    Hahaha! All my purposes are biological. I'm half Scot and half Welsh. Had no choice.

    @Mattman, I have cooked lots of mutton but only in Indian. It should work fine low and slow.

    Steve 

    Caledon, ON

     

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  • fishlessmanfishlessman Posts: 16,819
    i like lamb cooked rare with a heavey sear but if your going for that heavey mutton flavor, you can do a leg overnight low and slow, wrap in foil with some soda water at 180, and continue to cook it til 210, it will pull and have that strong mutton flavor. still prefer the sweet taste of a rare piece of lamb better though
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  • AviatorAviator Posts: 1,519
    Interesting thread, will follow. Surely some Britts will be jumping in here with some cooks.

    ______________________________________________ 

    Large and Small BGE, and a baby black Kub.

    And all the toys to make me look like a Gizmo Chef.

    >:)

    Chattanooga, TN.

     

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  • The Naked WhizThe Naked Whiz Posts: 7,780
    If lamb is also acceptable, I buy boneless legs of lamb from Sam's club.  This is what I do with it:

    Boneless Leg of Lamb

    image
    The Naked Whiz
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  • Mattman3969Mattman3969 Posts: 4,397
    Thanks for the input guys. @whiz - that looks simply awesome!!! I should have mentioned I am thinkin bout a pulled mutton.

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    Large BGE. Small BGE Henderson, Ky.
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  • fishlessmanfishlessman Posts: 16,819
    Thanks for the input guys. @whiz - that looks simply awesome!!! I should have mentioned I am thinkin bout a pulled mutton.
    heres a link if you can find a shoulder, it can be done with the leg if thats all you can find though

    http://www.dizzypigbbq.com/recipesKentuckyLamb.html


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  • fishlessmanfishlessman Posts: 16,819
    and if your local meatmarket doesnt have it, look to see if there is a halil market around, they have it, this was the one in my area getting a delivery

    image
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  • Little StevenLittle Steven Posts: 27,276
    mmmmm! Barbacoa!

    Steve 

    Caledon, ON

     

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  • calikingcaliking Posts: 6,752
    Yep, good tip about the halal butchers. Can usually find goat meat at the butchers  in Indian or Pakistani neighborhoods/shopping areas. There should be some spring lamb coming up for slaughter with Easter being around the corner. Check with Greek or MiddleEastern butchers as well.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • As a native of Owensboro, I will state without reservation that while Moonlite is good, for mutton there is no place better than Old Hickory Bar-B-Que on Washington Avenue.  I live in Maryland now, but every time I manage to get back home, I always take an empty cooler to be filled up with mutton.  Good call on the Halal butchers too, the one here in Laurel has mutton (goat, not sheep) but it works well for creating the Western Kentucky BBQ taste.
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  • HDumptyEsqHDumptyEsq Posts: 1,095

    Aviator said:
    Interesting thread, will follow. Surely some Britts will be jumping in here with some cooks.
    I say, I say! The butcher I use gets his lamb from a farm in Chattanooga.
     Mutton is just older sheep than lamb - lamb is typically slaughtered at 6 months or before. Mutton was popular in the UK after the war as they let the sheep grow bigger for more meat per animal and it was on ration. My grandmother used to boil it!!!!! Agh! I'll never forget the smell permeating the house.
    A quick cook is almost impossible with true mutton as its very tough, older meat and tends to have that gamey scent, to a greater extent. Braised in a DO with a ton of root veggies like carrots for sweetness, parsnips, turnips, fennel and celery root. Thyme and rosemary are obvious additions but try marjoram to counter the gaminess. 
    Little Steven, being half Welsh could probably attest to the sweetness of Welsh Spring lamb - none better in the Universe.

    Tony in Brentwood, TN.

    Medium BGE, New Braunfels off-set smoker, 3-burner Charbroiler gasser, mainly used for Eggcessory  storage, old electric upright now used for Amaz-N-Smoker.

    "I like cooking with wine - sometimes I put it in the food." - W. C. Fields

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  • Mattman3969Mattman3969 Posts: 4,397

    As a native of Owensboro, I will state without reservation that while Moonlite is good, for mutton there is no place better than Old Hickory Bar-B-Que on Washington Avenue.  I live in Maryland now, but every time I manage to get back home, I always take an empty cooler to be filled up with mutton.  Good call on the Halal butchers too, the one here in Laurel has mutton (goat, not sheep) but it works well for creating the Western Kentucky BBQ taste.

    Owensboro native here as well. Still live within 20 min of moonlight. Where did you live??


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    Large BGE. Small BGE Henderson, Ky.
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  • SGHSGH Posts: 12,832
    Sir mutton is a unique meat. Are you aiming for that sweaty under arm taste that mutton is famous for or are you looking to tame it down? What cut are you cooking and what end taste are you looking to achieve? If you will give a tad more info I can probably point you in the right direction if no one else does.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
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  • JohnInCarolinaJohnInCarolina Posts: 2,334
    Reminds me of the "man hands" Seinfeld episode.
    If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots.

    Currently in Albuquerque, where I'm kicking ass every day, even without a basket.  
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  • Mattman3969Mattman3969 Posts: 4,397
    @SGH - I appreciate your interest and I am sure your advice would rock the mutton but I skipped this. The amount of meat I was going to have to buy from the meat locker made me decide to skip it. But thank you anyway. If I change my mind I will hit you up.

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    Large BGE. Small BGE Henderson, Ky.
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  • SGHSGH Posts: 12,832
    @Mattman3969
    As always you are more than welcome my friend.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
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