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Crash 01-05-2013 01:39 AM

Mutton Backstrap
 
I have a neighbor that is bringing over a Big Island sheep backstrap this Sunday (I have no idea what the size of the BS will be). Having never cooked sheep, let alone sheep backstrap, I figured that I'd look to the Brethren for advice.

Grill or smoke? Inject or brine? Buttermilk soak to remove gaminess???

Any suggestions for a rookie mutton cooker is appreciated?

Aloha.

AussieTitch 01-05-2013 02:01 AM

Quote:

Originally Posted by Crash (Post 2317434)
I have a neighbor that is bringing over a Big Island sheep backstrap this Sunday (I have no idea what the size of the BS will be). Having never cooked sheep, let alone sheep backstrap, I figured that I'd look to the Brethren for advice.

Grill or smoke? Inject or brine? Buttermilk soak to remove gaminess???

Any suggestions for a rookie mutton cooker is appreciated?

Aloha.

Treat me like a Noob ok?
You are in Hawaii,yes?
Treat the meat like any slow cooked meat that you cook in sand.
The fat can be dominent so trim it heavily.
If you find any dark yellow fat bits remove them.
garlic,lemon,rosemary,blend very nice with this meat.Then some salt.
I am talking Mutton,Old sheep Yes?
most inportant, slow, drink a bucket load of beer,
and enjoy.
All else fails .send for me .
Cheers.
Titch

SmokinAussie 01-05-2013 04:18 AM

Yes, if you have Mutton, I'd follow Titch's advice. It it is spring lamb though, it's a very different deal... Marinate for 24/48 hours and cook indirect on the grill till you can a IT of 130F.

Give it a little rest, then a quick reverse sear. Serve medium, thinly sliced as you would do with a Tri Tip.

Cheers!

Bill

Crash 01-05-2013 10:04 PM

In answer to your questions.
Quote:

Originally Posted by AussieTitch (Post 2317441)
You are in Hawaii,yes? Yes
I am talking Mutton,Old sheep Yes? Yes, looks like each backstrap is about 1lb.



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