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Cherry smoked mutton leg with huckleberry and cinnamon glaze

StormbringerStormbringer Posts: 1,455
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!


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.
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| My food blog ... BGE and other stuff http://www.thecooksdigest.com
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Comments

  • TheophanTheophan Posts: 2,592
    Looks and sounds wonderful!  Got any sliced photos?  How do you cook leg of mutton?  Medium rare?
  • StormbringerStormbringer Posts: 1,455
    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.
    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: 9,469
    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: 12,242
    You’re killing it! Bravo!
  • StormbringerStormbringer Posts: 1,455
    @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:


    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
    --------------------------------------------------------------


  • TheophanTheophan Posts: 2,592
    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: 4,640
    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
    Morton, 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: 26,437


    Thanks for looking!


    Thanks for sharing. 

    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.

    Virtus Junxit Mors Non Separabit

    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. 

    Just a man with a Muhle. 
  • SGHSGH Posts: 26,437
    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.

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

    Virtus Junxit Mors Non Separabit

    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. 

    Just a man with a Muhle. 
  • SGHSGH Posts: 26,437
    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.

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

    Virtus Junxit Mors Non Separabit

    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. 

    Just a man with a Muhle. 
  • StormbringerStormbringer Posts: 1,455
    Cheers @SGH. Where do you source your mutton from? Maybe some of the interested parties above could use the info.
    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
    --------------------------------------------------------------


  • bgebrentbgebrent Posts: 19,726
    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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