2lumpy
Long Time Member
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There’s a lot of ways to cook mutton. I like all of them, but......
There is a old timer gentleman near here that cooks mutton that is completely dry when he puts it on the table. It takes him all day to prepare it and when it’s ready to eat, you can not see a drop of oil anywhere on it. It look dry, it is dry, and almost has a porous appearance. Very, very tender. Its a half inch thick, and much of it is still attached to the bone. It is nearly as dry as jerky but does not have a heavy, dense, chewy texture, like jerky.
The gentleman serves it in a Dutch Oven but there is no moisture or oil residue on the bottom. It is like it has been removed and the Dutch Oven has been wiped completely dry and the mutton put back in for serving.
Years ago I was fortune to have been invited to partake.... once or twice a year, for many years. I should have taken pictures, as evidence. Times have changed and I am no longer on the Christmas Card list. Who could have guessed.
It’s been a difficult eight or nine years, considerable sadness and despondency, to be sure.
The only person I know what the gentleman has taught to cook it is his son. Neither will share the recipe, as far as I know. For good reason, their mutton is a local living legend. It is, by far, the best I’ve ever eaten.
If anyone has a dry mutton recipe, that sounds something like what I’ve tried to describe, I certainly would appreciate aquiring a copy, of the process.
There are countless mutton recipes on Google...... finding one is about as simple as aquiring a recipe for hard boiling an egg, finding what I’m looking for..... not so much. I’ve search countless times.
If you have a recipe for this elusive culinary delight, and are willing share it, subject to a non-disclosed agreement, of course, I would so very grateful. In return for your kindness and trust, I would be willing to forward you an endangered and nearly as elusive, factory sealed, box of Federal Standard Velocity .22 long rifle shells, 300 plus count. Truly, hardy a fair trade, for such a treasure but being the poor, humble, servant that I am, it is the best I can do at this time. Should good fortune ever come my way, at some later date, I would surely forward a 100 Large Rifle Primers.
As perplexing as it seem, this recipe can’t be a one trick pony, controlled by a single family in fly over country. If life else where in the universe, someone besides two gentlemen in South Central Utah has got to know how to cook dry mutton.
Fairly frantic for help.
There is a old timer gentleman near here that cooks mutton that is completely dry when he puts it on the table. It takes him all day to prepare it and when it’s ready to eat, you can not see a drop of oil anywhere on it. It look dry, it is dry, and almost has a porous appearance. Very, very tender. Its a half inch thick, and much of it is still attached to the bone. It is nearly as dry as jerky but does not have a heavy, dense, chewy texture, like jerky.
The gentleman serves it in a Dutch Oven but there is no moisture or oil residue on the bottom. It is like it has been removed and the Dutch Oven has been wiped completely dry and the mutton put back in for serving.
Years ago I was fortune to have been invited to partake.... once or twice a year, for many years. I should have taken pictures, as evidence. Times have changed and I am no longer on the Christmas Card list. Who could have guessed.
It’s been a difficult eight or nine years, considerable sadness and despondency, to be sure.
The only person I know what the gentleman has taught to cook it is his son. Neither will share the recipe, as far as I know. For good reason, their mutton is a local living legend. It is, by far, the best I’ve ever eaten.
If anyone has a dry mutton recipe, that sounds something like what I’ve tried to describe, I certainly would appreciate aquiring a copy, of the process.
There are countless mutton recipes on Google...... finding one is about as simple as aquiring a recipe for hard boiling an egg, finding what I’m looking for..... not so much. I’ve search countless times.
If you have a recipe for this elusive culinary delight, and are willing share it, subject to a non-disclosed agreement, of course, I would so very grateful. In return for your kindness and trust, I would be willing to forward you an endangered and nearly as elusive, factory sealed, box of Federal Standard Velocity .22 long rifle shells, 300 plus count. Truly, hardy a fair trade, for such a treasure but being the poor, humble, servant that I am, it is the best I can do at this time. Should good fortune ever come my way, at some later date, I would surely forward a 100 Large Rifle Primers.
As perplexing as it seem, this recipe can’t be a one trick pony, controlled by a single family in fly over country. If life else where in the universe, someone besides two gentlemen in South Central Utah has got to know how to cook dry mutton.
Fairly frantic for help.