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Cherry smoked mutton leg with huckleberry and cinnamon glaze

StormbringerStormbringer Posts: 1,901
I really like mutton, it's got a superb meaty texture and flavour, sort of halfway between beef and lamb. I thought that it might go quite nicely with a sweet sauce/glaze, and we had some huckleberry jam and syrup left over, so I made a glaze with them. And voila - a bloody tasty glazed joint of meat with a pouring sauce at the end. Recipe here:

https://www.thecooksdigest.co.uk/2018/03/27/mutton-leg-with-huckleberry-glaze/

No plated shots, too busy eating it. But here's a few of it cooking:

Glaze applied:


Salt and pepper before cooking:


After 90 mins of cherry smoking:


Close-up of the cross hatched glaze:


Thanks for looking!



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| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
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Comments

  • TheophanTheophan Posts: 2,654
    Looks and sounds wonderful!  Got any sliced photos?  How do you cook leg of mutton?  Medium rare?
  • StormbringerStormbringer Posts: 1,901
    Theophan said:
    Looks and sounds wonderful!  Got any sliced photos?  How do you cook leg of mutton?  Medium rare?
    Thanks bud. Sadly no plated/sliced pictures, I was too busy eating it. The leg was cooked slow n slow at 250F to IT 160F, so medium finish. Full details in the blog post linked above.

    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


  • Photo EggPhoto Egg Posts: 12,006
    edited March 2018
    Buddy, that looks amazing. I really want to see some sliced photos if you have them!

    edit...sorry, just reading the other posts now. Shame on you for no plated/sliced photos.lol
    Thank you,
    Darian

    Galveston Texas
  • pgprescottpgprescott Posts: 14,480
    You’re killing it! Bravo!
  • StormbringerStormbringer Posts: 1,901
    @Theophan / @Photo Egg both SWMBO and I really enjoyed this dish, so I will definitely be cooking this again. We have enough huckleberry syrup and jam left for at least one more round, so I'll take some carved and plated shots then :D.

    In the meantime, this is a carved shot from the first mutton leg I roasted, which had a Dizzy Pig Red Eye Express rub:



    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


  • TheophanTheophan Posts: 2,654
    GORGEOUS!!!  I won't know whether I like mutton till I get to try some, I guess, but I have a feeling I'd like it.  I may have to see if I can find a lamb producer in my area who might be willing to supply some mutton.

    Thanks for the photos!
  • saluki2007saluki2007 Posts: 6,354
    Wowza!  Never tried mutton before (don't think I've had the opportunity), but after seeing these pictures I definitely want to try it.
    Large and Small BGE
    Central, IL

  • Your glaze game is on point.

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

  • SGHSGH Posts: 28,752


    Thanks for looking!


    Thanks for sharing. 

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

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

  • SGHSGH Posts: 28,752
    No plated shots, too busy eating it. 

    This ^^^^^^ times a million. I firmly believe that gustation should definitely take precedence over photos. For grabbing the fork and saying fukk the camera, I proudly give you the DSOA my friend. 

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

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

  • SGHSGH Posts: 28,752
    I really like mutton

    I do too my friend. It’s honestly one of my personal favorites. 

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

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

  • StormbringerStormbringer Posts: 1,901
    Cheers @SGH. Where do you source your mutton from? Maybe some of the interested parties above could use the info.

    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


  • bgebrentbgebrent Posts: 19,636
    SGH said:
    No plated shots, too busy eating it. 

    This ^^^^^^ times a million. I firmly believe that gustation should definitely take precedence over photos. For grabbing the fork and saying fukk the camera, I proudly give you the DSOA my friend. 

    Can say no more.  Great cook.
    Sandy Springs & Dawsonville Ga
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