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Unread 01-05-2013, 01:39 AM   #1
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Join Date: 10-29-08
Location: Kailua, HI (Oahu)
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Default 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?

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