Goat meat is an appetizing, tender type of meat that can be served in a variety of ways, from grilling, grilling, and slow-cooking it. Read this article to learn about three different recipes for cooking mutton.
Ingredients
Roast Mutton with Garlic and Rosemary
For mutton:
- 1 leg of goat with bone inside (approximately 2.7 - 3.1 kg)
- 8 cloves of garlic, finely chopped
- 1/4 cup (60 ml) lemon juice.
- 3 tablespoons chopped fresh rosemary leaves
- 1 tablespoon salt
- 2 teaspoons of coarsely ground black pepper
For the sauce:
- 2 cups (440 g) onions, diced
- 2 cups (440 g) chicken stock
- 1 cup (220 g) fresh herbs (rosemary, chives, and parsley)
- 1 cup (250 ml) red wine
Total Time: 2 hours | Servings: 6-8
Traditional Basque Goat Stew
- 1 goat shoulder, cut into 2 inches (5 cm) (approximately 1.6 kg
- 6 cloves of garlic, peeled and crushed
- 1 tablespoon fresh rosemary, chopped
- 1/2 cup (125 ml) dry white wine
- 2 tablespoons extra virgin olive oil
- 1 large onion, peeled and chopped
- 2 teaspoons sweet paprika powder
- 1 can roasted red bell pepper, cut lengthwise
- 1 large tomato, peeled, seeded and chopped
- 2 tablespoons fresh parsley, chopped
- 1 bay leaf
- 1 cup (250 ml) strong dry red wine
- 1 cup (250 ml) chicken stock
- Salt and pepper
Total Time: 4 hours | Servings: 4-6
Thick Sauteed Lamb Legs with Carrots and Potatoes
- 2 lamb calves
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 large carrots, chopped
- 2 celery stalks, chopped
- 4 medium-sized potatoes, cut into 2 inches (5 cm)
- 1 clove of garlic, finely chopped.
- 1 1/4 cups (320 ml) beef stock
- 2 teaspoons of fresh thyme
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper
Total Time: 2 hours | Servings: 4
Step
Method 1 of 3: Roast Mutton with Garlic and Rosemary
Step 1. Preheat the oven to 204 degrees Celsius
Combine the lemon juice, rosemary, garlic, salt, and pepper in a small bowl. Stir all ingredients to mix.
Step 2. Spread the mixture over the surface of the meat
Place the mutton on the grill tray, then roast the meat in the oven for 30 minutes.
Step 3. Lower the oven temperature to 176 degrees Celsius
Continue roasting the mutton for another hour (meat doneness is medium-rare).
Let the meat sit for 10-15 minutes before carving and serving
Step 4. Make the sauce
Heat a skillet over medium-high heat, then add the herbs, onions, and beef fat. Combine the chicken stock and wine, then allow the ingredients to heat until a sauce forms.
Scrape the bottom of the pan occasionally with a wooden spoon
Step 5. Slice the mutton and transfer the meat to a serving plate
Drizzle the herb sauce over the meat and enjoy!
Method 2 of 3: Traditional Basque Goat Stew
Step 1. Combine mutton and white wine in a medium bowl
Add the garlic and rosemary, then allow the meat to marinate for 2-3 hours.
Step 2. Remove the meat from the marinade bowl and pat the meat dry
Heat the olive oil in a large, thick-bottomed saucepan over medium to high heat. Place the meat in the pot and cook until each side is browned (about 10 minutes total), adding salt halfway through the cooking process.
Cook the meats without overlapping each other, and cook only a few pieces of meat at a time
Step 3. Transfer the meat to another plate and let it rest
Place the onions in the saucepan and cook for about 5 minutes, or until the onions are soft and golden brown. Mix in the garlic and cook for another minute.
Scrape the bottom of the pan occasionally with a wooden spoon
Step 4. Add the meat, roasted peppers, tomatoes, bay leaf, parsley, and red wine to the pot and allow the mixture to boil
Reduce the heat to medium and let the mixture simmer slightly, with the pot uncovered, for 15 minutes.
Step 5. Pour the chicken stock into the pot and bring the mixture back to a boil
Set the heat to low and simmer over an open saucepan for 2 to 2 1/2 hours.
The meat should be very tender when done
Step 6. Serve the stew while warm, add salt and pepper to taste
Method 3 of 3: Thick Sautéed Mutton Calf with Carrot and Potato
Step 1. Preheat the oven to 176 degrees Celsius
Heat the olive oil in a thick bottomed saucepan over medium to high heat.
Step 2. Sprinkle salt on the goat shank and put the goat shank in the pot
Cook the meat until all sides are browned, then transfer the lamb shank to another plate.
Step 3. Combine the onions, carrots, and celery in a saucepan
Saute the vegetables for 5 minutes, stirring frequently, then add the potatoes. Cook for another 2 minutes.
Step 4. Combine the mutton shank with the garlic and herbs in a saucepan
Add the broth, then let it come to a simmer.
Step 5. Turn off the heat, cover the pan, then bake the pan in the oven for 1 1/2 to 2 hours
Cooked meat should be tender.
Step 6. Remove the lamb shank from the pot
Separate the meat from the mutton bones, and put the meat back in the pot.
Step 7. Serve while warm
Garnish the dish with parsley if you wish.
Tips
- Do not overcook the mutton, as the meat will become tough and dry.
- If you're old enough, enjoy mutton with a glass of red wine like Pinot Noir or Merlot.
- Serve the mutton with a few pieces of coarse bread.
