What to do with half a sheep?

[joshourisman]

It looks like I'm about to become the proud owner of a half a mutton, so I'm looking for things to do with it. Top of my list is the Moonlite Kentucky BBQ with the shoulder. I also really like the look of Gregg from Australia's pulled lamb, and clearly I'll have to do a full rack. Does anyone else have any good suggestions?

[ComfortablyNumb]

I grind to make lamburger.

[joshourisman]

As a non-smoking-related aside, I just learned that the butcher is actually going to be able to supply me with the pluck and stomach, so looks like I'm making haggis!

[PJBowmaster]

[EdF]

This one for the leg: http://www.greeneggers.com/index.php...=detail&id=891

It will become a favorite. Note that the second column of ingredients is for the sauce.

[joshourisman]

I was reading the recipe and thought it sounded awfully familiar. Turns out the Amazing Ribs gyros recipe is 'based on' and nearly identical to this one; biggest difference is the cooking temperature.

[EdF]

Didn't realize it was there. Been using this one for years, so I just never really looked for an improved version. Thanks, will check it out!

[DWCowles]

Dang, I haven’t had mutton since back in my teens.

[JCGrill]

Like any animal, depends on the part of the animal. Know your cut. The tougher ones are well suited to BBQ. Ground mutton works well in meatloaf and meatballs when mixed with pork and beef. There are lots of recipes in other cultures where mutton is more common. Look for Greek, Middle Eastern, Morrocan, etc. I like to grill a good chop, and I've made some dynamite braised mutton.

[HorseDoctor]

You actually getting mutton? or lamb? Mutton is older and stronger flavored. Mutton can be really good, but can also be overpowering if one isn't used to its flavor. Even the flavor of lamb puts some folk off, likely because they are expecting "red meat" to taste like beef and it does not. I run into that a lot serving venison. I love lamb and I like mutton OK, but I think it is best served as Moonlite BBQ or Meathead's Sunlite BBQ. I find it is easy to cook either rendition a little longer and pull it instead of slicing. Works great with lamb and almost magically tames the strong taste of true mutton.
As much as I really like lamb, I'm not that big a fan of ground lamb (contrary to many other opinions) . That is, until I made Merguez sausage with the grind from the last lamb I got. It is excellent! Also found that Satay curry seasoning does well with ground lamb. Chops & rear leg should be done medium rare seasoned as you like. Can't go wrong with garlic & rosemary for anything lamb (on top of S&P of course). Thyme is great also! Don't grind the shank meat. Braised lamb shanks are awesome!!! I'm envious of what you have to look forward to. If you're a lamb fan, you'll soon find that 1/2 a lamb doesn't last very long. Enjoy!

[joshourisman]

It's actually mutton! We have friends who own a sheep farm, so we're getting it from them. I'm going in with another friend who has some classic mutton recipe he wants to try, and I've been dying to try the Moonlite/Sunlite BBQ for a while.

I also love lamb, but have never had mutton before, but I'm not one to shy away from a new food.

[HorseDoctor]

Think you will be impressed at how the "Moonlite/Sunlite BBQ" recipe mellows out the mutton taste. I know I was! There is a reason that Moonlite has become famous for serving what so many people previously thought was inedible. Enjoy!

[6th Borough BBQ]

ummmmmm... I'll be honest, I'd run away!

[joshourisman]

You really don't, lamb is incredible! The marinated lamb loin chops from Meathead's cookbook (I'd need to double-check the book, but I'm pretty sure it's the same as this: https://amazingribs.com/tested-recip...eep-dip-recipe) is quite possibly the best thing that's ever come off my grill.

[6th Borough BBQ]

I'm good with Lamb, just not a whole one!

[joshourisman]

Fair enough! Hopefully I don't end up getting sick of it, it's my favorite meat!

[joshourisman]

~55 lbs. of mutton

[DWCowles]

Time to fire that smoker up!

[joshourisman]

If I didn't already have 30 lbs. of beef in the freezer, and a 10 lbs. packer in brine for St. Paddy's, I'd have already fired it up!

[PappyBBQ]

Oh it's been a LONG time since mutton passed my lips. That's a boyhood memory. I love lamb. Wouldn't have a clue as to where to buy mutton.

[joshourisman]

We have some friends who own a sheep farm nearby, so it was pretty easy. No idea how I'd have managed it otherwise.

[joshourisman]

So here’s a question: among other things, I’ve got two mutton breasts, which for my money look an awful lot like a St. Louis rack of ribs. Is there any reason I shouldn’t treat them as such, just with a different rib and sauce (perhaps a la Sunlite)?

[HawkerXP]

Good old Josh, I knew him well. Baaaaaaaaaaaa!

[EdF]

That's the kind of thing you might want to consider stuffing and smoke-roasting, for a special meal!

[PJBowmaster]

I've cooked a fair amount of lamb. But have never cooked Mutton before. So take this as just thinking out loud. But in thinking about it my plan would be to cook them like pork ribs. But I would probably use a Lamb/Mutton specific rub like Dolly's Lamb Rub or some variation using lots of herbs. I actually like to use Extra Virgin Olive Oil with Lamb rubs. Meathead recommends water. And although I don't disagree with his thinking relative to water vs oil.....we Greek families just love our EVOO.

[EdF]

Don't mess with Greeks when it comes to lamb!

[PJBowmaster]

As a Non-Greek that married into a Greek Family.....you don't know the half of it. LOL