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Alphabetical list of mutton recipes follow (limited to 100 recipes per page). There are 161 recipes in total:
| 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 |
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.
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.
Recipe Information: 114
The use of k cups makes brewing coffee fast and easy. Learn more about k cups.
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.
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.
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.
Recipe Information: 56
Tea making is complex. Learn more about growing and preparing tea.
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.
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).
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.
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.