Celtnet Mutton-based Recipes and Cookery, Home Page





Welcome to Celtnet's Mutton Recipes Page — To better aid navigation, the meat-based recipes on this site are being divided into subsets. This page on mutton recipes is one of these new divisions. Mutton is the meat of an adult sheep (the name being derived from the French mouton which applies to all sheep meat). Today it's not a particularly popular meat due to the strong taste and pronounced lanolin flavour, which many find unpleasant. However, in the past (especially in Victorian times) mutton was the sheep meat of choice. To a large extent this was due to the larger size of the adult sheep and, indeed, sheep were bred to be as large as possible. Many country recipes still use mutton extensively as do a range of African and Arabic dishes. The secret to preparing mutton is to rub the meat liberally in vinegar or lime juice and then allow to marinate for 20 minutes before washing off with plenty of water. This removes any lanolin transferred onto the meat during skinning and improves the overall flavour. I hope you enjoy these recipes (and please note, for the most part you can substitute lamb in the majority of these dishes though the flavour will not be as pronounced). Enjoy...

You can also browse the following types of meat-based recipes:

Meat-based Recipes
Beef Recipes Chicken Recipes Fish Recipes
Fowl-based Recipes Game Recipes Goat Meat Recipes
Goose and Duck Recipes Ham Recipes Lamb Recipes
Mutton Recipes Offal Recipes Pork Recipes
Guide to Roasting Turkey Recipes Veal Recipes

Alphabetical list of mutton recipes follow (limited to 100 recipes per page). There are 161 recipes in total:


Image link to ancient recipes section of the site

Roman Recipes Home

Ancient Roman Recipes, Apicius Recipes, De Re Coquinaria, Recipes from the Roman World

Visit the Cookie Doctors!


Page 1 of 2

Pages: 1 2  >>  Last 

A Good Mutton Soup
     Origin: British
Djaratankai
     Origin: Mali
Leg of Mutton à la Soubise
     Origin: British
Aaloo Gosht
(Mutton Curry with Potatoes)
     Origin: Pakistan
Dormers
     Origin: British
Loins of Mutton
     Origin: British
Afriki Yakhni
     Origin: Southern Africa
Fonio Bassari
(Fonio, Bassari Style)
     Origin: Senegal
M'derbel d'Aubergines
     Origin: Algeria
Aliter assaturas
(Roast Meats, Another Way)
     Origin: Roman
Francatelli Boiled Neck of Mutton
     Origin: British
Mafé
     Origin: Senegal
Aliter assaturas
(Roast Meats, Another Way)
     Origin: Roman
Francatelli Braised Leg of Mutton
     Origin: British
Maffé de Tabaski
(Maffé for Tabaski)
     Origin: Cote dIvoire
Almond Soup
     Origin: British
Fried Kidneys
     Origin: British
Maffe
     Origin: Gambia
An Excellent Way to Cook a Breast of Mutton
     Origin: British
Giblet Soup
     Origin: British
Makluba
(Upside Down Dish)
     Origin: Palestine
Assaturas in collare
(Of Roast Neck)
     Origin: Roman
Goat Curry with Potatoes
     Origin: Pakistan
Malaysian Lamb Rendang
     Origin: Malaysia
Aubergines Farcies
(Stuffed Aubergines)
     Origin: Algeria
Gorski Kebab
(Ranger's Delight)
     Origin: Bulgaria
Meat-stuffed Mushrooms
(Mat-stuffed Mushrooms)
     Origin: British
Baked Minced Mutton
     Origin: British
Grav Meat
(Grav-cured Meat)
     Origin: Norway
Meatballs with Yoghurt Sauce
     Origin: Uganda
Barley Kail
     Origin: Scotland
Gravy for Venison
     Origin: British
Monnchelet
(Veal or Mutton Stew with Herbs and Egg Liaison)
     Origin: England
Beef Broth with Mutton
     Origin: British
Hammelsuppe
(Mutton Soup)
     Origin: Germany
Mouton Yassa
(Mutton Yassa)
     Origin: Senegal
Biriani
     Origin: East Africa
Hareesa
     Origin: India
Mrs Beeton Boiled Leg of Mutton
     Origin: British
Boiled Breast of Mutton and Caper Sauce
     Origin: British
Haricot Mutton
     Origin: British
Mrs Beeton Boiled Neck of Mutton
     Origin: British
Boiled Leg of Mutton
     Origin: British
Haricot Mutton I
     Origin: British
Mrs Beeton Braised Leg of Mutton
     Origin: British
Boiled Shoulder of Mutton
     Origin: British
Haricot Mutton II
     Origin: British
Mrs Beeton Leek Soup
     Origin: British
Boko Boko
     Origin: East Africa
Hashed Mutton
     Origin: British
Mutton and Turnip Pie
     Origin: British
Boned Leg of Mutton Stuffed
     Origin: British
Hiduski Kebab
(Mutton with Mushrooms)
     Origin: Bulgaria
Mutton Broth
     Origin: British
Braised Fillet of Mutton with French Beans
     Origin: British
Hodge-Podge
     Origin: British
Mutton Broth
     Origin: British
Broiled Kidneys
     Origin: British
Hortobagyi Urgulyas
(Mutton Goulash)
     Origin: Hungary
Mutton Collops
     Origin: British
Broiled Mutton and Tomato Sauce
     Origin: British
Inyama Yegusha
(Mutton Casserole)
     Origin: South Africa
Mutton Cutlets with Mashed Potatoes
     Origin: British
Broiled Mutton Chops
     Origin: British
Irish Hot Pot II
     Origin: Ireland
Mutton Hodge-Podge
     Origin: British
Brown Windsor Soup
     Origin: British
Irish Stew I
     Origin: British
Mutton Pâté
     Origin: British
Brunei Murtabak
(Meat Rotis)
     Origin: Brunei
Irish Stew II
     Origin: British
Mutton Pie
     Origin: British
Cawl Wstrys Bro Gŵyr
(Gower Peninsula Oyster Broth)
     Origin: Welsh
Italian Mutton Cutlets
     Origin: British
Mutton Pies à la Windsor
     Origin: British
China Chilo
     Origin: British
Ius Frigidum in Ovifero
(Cold Sauce for Wild Sheep)
     Origin: Roman
Mutton Pudding
     Origin: British
Chorba de Lentilles
(Algerian Lentil Soup)
     Origin: Algeria
Ius in Ovifero Fervens
(Hot Sauce for Wild Sheep)
     Origin: Roman
Mutton Rissole
     Origin: British
Cig Dafad Mewn Dull Cig Moch
(Welsh Mutton Ham)
     Origin: Welsh
Japrak
(Mutton-stuffed Vine Leaves)
     Origin: Bosnia
Mutton Stew with Pignuts
     Origin: British
Cold Mutton Pie
     Origin: British
Kabab bil Batata
(Kebabs with Potatoes)
     Origin: Algeria
Mutton Toad-in-the-Hole
     Origin: British
Colonial Goose II
     Origin: New Zealand
Kadhai Gosht
     Origin: Pakistan
Neck of Mutton à l'Allemande
     Origin: British
Cullen Broth
     Origin: Scotland
Khoresht-e Loobia
(Stewed Mutton with String Beans)
     Origin: Iran
Neck of Mutton à l'Irlandaise
     Origin: British
Curried Mutton
     Origin: Aruba
Kidneys in Red Wine
     Origin: British
Neck of Mutton à la Soubise
     Origin: British
Curried Mutton
     Origin: British
Leg of Mutton à la Bretonne
     Origin: British
Cutlets of Cold Mutton
     Origin: British
Leg of Mutton à la Naolitaine
     Origin: British

Page 1 of 2

Pages: 1 2  >>  Last 
cuts of lamb or mutton

Cuts of Mutton:

1 — Scrag Eng of Neck; A cheap, tought and rather fatty cut that is excellent for mince and slow stewing.
2 — Middle Neck; A tougher cut that is best used for casseroling and slow braising.
3 — Best End of Neck; A prime and tender cut, from which the rack of lamb and cutlets are derived. Best for rosting, pan frying and grilling.
4 — Loin; A tender cut often separated into medallions, noisettes and chops that can be fried or grilled. A whole loin is excellent for roasting. This is also where the saddle of lamb is derived form.
5 — Breast; A cheap cut that can be minced or rolled for slow braising, but which can also be roasted.
6 — Chump; A succulent and tender steak cut ideal for grilling, barbecuing or pan-frying.
7 — Leg; The classic ramb roasting joint, but can also be cut into steaks for pan frying or grilling.
8 — Hind Shank; A well-flavoured cut that is typically braised on the bone and which is excellent for tagines.
9 — Fore Shank; A well-flavoured cut that is typically braised on the bone.
10 — Shoulder; Another roasting joint that is tougher than the leg. Can be boned and stuffed and can also be braised.

The Top 5 Organic Coffee Producers

By Ray Forrest | Published 2011-12-13 08:06:46 | 2011 Recipes and Cookery Articles |

Recipe Information: 56

There are a lot of different companies worldwide producing conventional and organic coffees. Let us take a closer look at a few of the top rated and highly acclaimed producers of organic coffee.

K Cups Are Convenient And Fast

By Jenny Tompsona | Published 2011-12-03 12:49:47 | 2011 Recipes and Cookery Articles |

Recipe Information: 114

The use of k cups makes brewing coffee fast and easy. Learn more about k cups.

How to Choose the Right Ice Machine for Your Business

By Morel Hudson | Published 2011-11-23 05:58:38 | 2011 Recipes and Cookery Articles |

Recipe Information: 114

The four main ice styles are classic cubes, gourmet cubes, nugget ice and flake ice. And there are three types of ice machines or icemakers you can purchase for your operation. Cube Ice Makers, Nugget Ice Machines and Flake Ice Machines.

Strategies On How To Cook Gourmet Food

By Greg James | Published 2011-11-17 09:44:43 | 2011 Recipes and Cookery Articles |

Recipe Information: 115

Well you do not have to use a breather, but if you do you'll wonder why you hadn't started making use of one sooner! This may possibly sound overly dramatic plus a little unbelievable, but when you have tried your wine breather for the first time you will see how distinct a specific wine can taste.

Baking Breads with Non-wheat Constituents

By gwydion | Published 2008-09-15 16:11:09 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

Bread relies on wheat and barley for it's property as a bread for it's the gluten in these grains that allows bread to rise and keep its shape and texture. However, it is possible to add up to 20% other ingredients into a bread dough and if you add pea or bean flour then you can prepare a bread recipe that provide for all the essential amino acids you need. This article tells you about how breads works and gives you a basic recipe for a wheat bread containing maize flour.

An Introduction To Tea Growing And Harvesting

By Jenny Tompsona | Published 2011-11-28 23:49:22 | 2011 Recipes and Cookery Articles |

Recipe Information: 56

Tea making is complex. Learn more about growing and preparing tea.

Making the most of Cheese

By gwydion | Published 2008-10-28 11:34:33 | 2008 Recipes and Cookery Articles |

Recipe Information: 56

Humans have been making cheeses as long as they have been farming and cheeses represent a versatile and useful storage food available in a staggering array of variants. Learn a little about cheese and discover two classic cheese-based recipes.

West African Vegetarian Pepper Soup with Black-eyed Bean Cakes

By gwydion | Published 2008-02-05 20:12:08 | 2008 Recipes and Cookery Articles |

Recipe Information: 5

The recipe here for moy-moy with pepper soup gives a vegetarian version of the classic West African 'pepper soup' (chilli-based stew). The moy-moy (or steamed black-eyed bean cakes) represent a Nigerian classic that's typically steamed in banana or plantain leaves. I've adapted the recipe to make them more muffin-like (which is better in terms of providing a substantial vegetarian meal).

Valentine's Day Recipes

By gwydion | Published 2010-03-23 10:29:18 | 2010 Recipes and Cookery Articles |

Recipe Information: 35

February 14th, St Valentine's day is the day for lovers. The recipes given here will help your special Valentine's day celebration go with a swing.

Making the most of Game - Braising Venison

By gwydion | Published 2008-11-19 18:36:19 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

Game is one of the oldest meat types that humans have ever used. However, game animals tend to be very lean and need to be cooked carefully. This article provides some information about game animals and a recipe for cooking venison by braising slowly in dark beer.


Advice Articles



Build a REAL business you can be proud of

Want to know more?


1. Take the tour
2. See the results
3. See the Proof
4. Take the Video Tour

Want to learn more? Talk to a real (and successful) SBI owner