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bwebb0017
Guest
Hi everyone. I'm new to this forum, so I hope this is in the right area.
I run a BBQ restaurant in western Kentucky. We're pretty new (opened July 1st of this year). We've been cooking BBQ in a non-commercial setting for decades, so we're pretty much on top of most of our menu.
However, mutton is an item that we've never done at home, and therefore have very little experience with. We've started serving it, and so far it's going very well. It's juicy, tender, and doesn't have that overwhelming musky or gamey taste that turns some people off of mutton.
My question is this: does anyone have any tips for getting a greater yield from mutton? The biggest challenge we face with mutton is making sure it's profitable, even though it's priced much higher than anything else on the menu. There's just SO much waste to it. We're only getting about 40% yield, and that's if everything goes perfectly with the cooking. We've found that wrapping it in foil helps some, but that also cuts down on the amount of smoke flavor that comes through in the final product. Anyone have any advice? I want to keep offering this great product to my guests, but not if I can't make any money at it.
Also, would anyone mind telling me what restaurants in their area are pricing mutton at per pound? We're selling it @ $12.99 per pound. And yes, it's still a struggle to keep it profitable. We're paying over $200 for a whole sheep.
Thanks!
I run a BBQ restaurant in western Kentucky. We're pretty new (opened July 1st of this year). We've been cooking BBQ in a non-commercial setting for decades, so we're pretty much on top of most of our menu.
However, mutton is an item that we've never done at home, and therefore have very little experience with. We've started serving it, and so far it's going very well. It's juicy, tender, and doesn't have that overwhelming musky or gamey taste that turns some people off of mutton.
My question is this: does anyone have any tips for getting a greater yield from mutton? The biggest challenge we face with mutton is making sure it's profitable, even though it's priced much higher than anything else on the menu. There's just SO much waste to it. We're only getting about 40% yield, and that's if everything goes perfectly with the cooking. We've found that wrapping it in foil helps some, but that also cuts down on the amount of smoke flavor that comes through in the final product. Anyone have any advice? I want to keep offering this great product to my guests, but not if I can't make any money at it.
Also, would anyone mind telling me what restaurants in their area are pricing mutton at per pound? We're selling it @ $12.99 per pound. And yes, it's still a struggle to keep it profitable. We're paying over $200 for a whole sheep.
Thanks!
