Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Smoked leg of mutton with DP Red Eye Express ... first time, won't be the last

StormbringerStormbringer Posts: 1,228
I cooked this for the first time, won't be the last. It tasted like a cross between roast lamb and beef with some gamey notes thrown in for good measure. Paired with a Rosso di Montalcino, it was delicious. Full details:

https://www.thecooksdigest.co.uk/2018/03/04/roast-leg-of-mutton/

Smoking in the Egg, snow in the background:


Carved and ready to serve:


Served with roast potatoes and tenderstem broccoli:


Thanks for looking!
Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
--------------------------------------------------------------
| My food blog ... BGE and other stuff http://www.thecooksdigest.com
--------------------------------------------------------------


Comments

  • calikingcaliking Posts: 11,125
    Nice!! Plated shot looks superb. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • TheophanTheophan Posts: 2,133
    Where in blazes did you find a leg of mutton?  I've never had it, have always wondered what it was like, and have thought I'd probably love it.  Was it local?  Did you order it online somewhere?

    Looks great, BTW!
  • Cookbook_ChipCookbook_Chip Posts: 1,234
    That looks wonderful. Love Redeye on lamb
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at http://familycookbookproject.com
    Stoker II wifi, Thermapen, and a Fork for plating photo purposes
  • StormbringerStormbringer Posts: 1,228
    edited March 5
    Thanks folks. We had some mutton left over so SWMBO made some tortilla wraps with them the next day. After resting in the fridge overnight, the meat tasted more lamb-y and less game-y, but still quite different to roast lamb.

    @Theophan I obtained it from Turner and George, a butcher in London. I ordered it online. There are a couple of other butchers I know that do it locally, it's pretty rare though. But well worth doing.
    Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
    Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
    --------------------------------------------------------------
    | My food blog ... BGE and other stuff http://www.thecooksdigest.com
    --------------------------------------------------------------


  • Photo EggPhoto Egg Posts: 7,905
    Fantastic...

    If you tell people in Texas you're looking to cook Mutton...they hide their dog.
    Thank you,
    Darian

    Galveston Texas
  • TheophanTheophan Posts: 2,133
    ... @Theophan I obtained it from Turner and George, a butcher in London....
    Very interesting!  I've never found anyone online or local who supplies mutton, but I've found some reasonably local lamb producers, and I've thought probably if I called them they might sell some mutton if requested.  I may try it.  Again, I have no idea whether I'd like it or not, but I'd love to taste it.

    I gather mutton BBQ is popular in Kentucky, and I've thought about driving there (a long drive for me but doable) and just tasting some that way.  Maybe one day.

    Thanks for the information and the great looking pictures!
  • StormbringerStormbringer Posts: 1,228
    Theophan said:
    ... @Theophan I obtained it from Turner and George, a butcher in London....
    Very interesting!  I've never found anyone online or local who supplies mutton, but I've found some reasonably local lamb producers, and I've thought probably if I called them they might sell some mutton if requested.  I may try it.  Again, I have no idea whether I'd like it or not, but I'd love to taste it.

    I gather mutton BBQ is popular in Kentucky, and I've thought about driving there (a long drive for me but doable) and just tasting some that way.  Maybe one day.

    Thanks for the information and the great looking pictures!
    If you can get your hands on some mutton, maybe give making some a go :). A traditional Kentucky BBQ is on our list of things to try. There's some historical information on this in the article linked below:

    https://www.thespruce.com/owensboro-mutton-barbecue-331595

    Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
    Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
    --------------------------------------------------------------
    | My food blog ... BGE and other stuff http://www.thecooksdigest.com
    --------------------------------------------------------------


Sign In or Register to comment.
Click here for Forum Use Guidelines.