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Pastimes : Let's Talk About Our Feelings!!! -- Ignore unavailable to you. Want to Upgrade?

To: MulhollandDrive who wrote (60339)10/25/1999 4:15:00 PM
From: epicure  Read Replies (1) | Respond to of 108807
 
maybe you can puree it and take it intravenously?



To: MulhollandDrive who wrote (60339)10/25/1999 4:26:00 PM
From: Edwarda  Read Replies (1) | Respond to of 108807
 
Young mutton actually has a relatively mild flavor and is often as tender as lamb. Older mutton is a darker red and a strong taste.

Try roasting a leg of mutton (up to about 10 lbs.) pretty much the way you would a leg of lamb at 350 degrees for about 25 minutes per pound. It should be a bit pinkish when done. Garlic definitely enhances the flavor.


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