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 to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Cherry smoked mutton with haskap berry glaze

Stormbringer
Stormbringer Posts: 2,250
in Lamb
I scored a lovely joint of mutton from the butcher yesterday so decided to roast it today. Cooked low n slow and basting with a glaze made from haskap berry jam that we bought from Nova Scotia a while ago. Served with roast potatoes cooked in the MMX. It’s basically this recipe but with haskao instead of huckleberry:

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

Cooking in the large with glaze applied using the Meater+ to monitor temperature:

Roast potatoes in the MMX:

Ready to carve:

Served with broccoli:


Thanks for looking folks! 

-----------------------------------------------------------------------
| 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
-----------------------------------------------------------------------


· Share on FacebookShare on Twitter

Comments

  • shtgunal3
    shtgunal3 Posts: 5,871
    Looks amazing as usual

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

    · Share on FacebookShare on Twitter
  • Dyal_SC
    Dyal_SC Posts: 6,283
    Gorgeous!  
    · Share on FacebookShare on Twitter
  • johnmitchell
    johnmitchell Posts: 6,780
    That looks Spectacular 😋
    Greensboro North Carolina
    When in doubt Accelerate....
    · Share on FacebookShare on Twitter
  • billt01
    billt01 Posts: 1,731
    Dont know how this could have been executed better…
    Have:
     XLBGE / Stumps Baby XL / Couple of Stokers (Gen 1 and Gen 3) / Blackstone 36 / Maxey 3x5 water pan hog cooker
    Had:
    LBGE / Lang 60D / Cookshack SM150 / Stumps Stretch / Stumps Baby

    Fat Willies BBQ
    Ola, Ga

    · Share on FacebookShare on Twitter
  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,136
    Wow! Fantastic. 
    Keepin' It Weird in The ATX FBTX
    · Share on FacebookShare on Twitter
  • Foghorn
    Foghorn Posts: 10,080
    Another home run.  What's the British equivalent of that?

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

    · Share on FacebookShare on Twitter
  • dbCooper
    dbCooper Posts: 2,450
    Looks just great!
    About huckleberries and products . . . are they readily available in England?  They are somewhat scarce in the US due to no commercial production.  They're basically harvested by hand in the wild in competition with bears.  We do a annual Spring trip to Colorado and stock up during that time.  If the opportunity for huckleberry pie is ever available, take it.  And get a slice to go.
    LBGE, LBGE-PTR, 22" Weber, Coleman 413G
    Great Plains, USA
    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 34,071
    Glad I clicked on the lamb thread to see this.  Dang.  But no surprises with the cook and result.  Fantastic.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
    · Share on FacebookShare on Twitter
  • Stormbringer
    Stormbringer Posts: 2,250
    edited July 22
    Thanks folks. 

    @Foghorn we use that term too. :) 

    @dbCooper when we travelled to Yellowstone from Seattle (via Missoula) or San Francisco (via Stanley) we found plenty of places that sold huckleberry products, so that's where the products came from, we bought them back home. In the recipe I cooked yesterday, I used haskap jam which came from Nova Scotia. We don't have either of them natively here, I have used blackcurrant jam as a substitute. It sort of works, but not as good as either huckleberry or haskap. Next time I'll use partridgeberry jam that we picked up in Newfoundland earlier this year.
    -----------------------------------------------------------------------
    | 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
    -----------------------------------------------------------------------


    · Share on FacebookShare on Twitter

Categories