Agriculture Reference
In-Depth Information
Soak mutton in cold water for 1 hour.
Dry with paper towels, then wrap
securely in a large piece of aluminum foil. Seal edges well; place in a baking
dish. Bake at 350°F (177°C) for 30 minutes to the pound.
Mix together brown sugar, mustard, and fruit juice.
Place the precooked
leg in a baking dish. Score outer covering with a knife; pour juice mixture
over it. Stud with cloves. Bake the leg for an additional 40 minutes, basting
often with pan juices. Serve hot or cold.
Note:
Simmering may be preferred for the fi rst stage.
Soak mutton as
above. Plunge into a large pan with warm water. Bring to a boil, then
simmer for 30 minutes per pound, or until tender. Allow leg to cool in the
liquid. Drain and refrigerate, covered (do not freeze) until needed, then
bake with glaze. In our experience, the yearling or 2-year-old cut is very
tender and tasty. Old, old ewes are tasty but not very tender, so cut the
really old ham into several pieces that will fi t into your pressure cooker.
Do the 1-hour soak, pressure-cook for 15 minutes at 15 pounds of pressure,
then bake the “ham.” It does not need to be baked long and will be both
tasty and tender. Grind up leftovers for ham hash. Cook split peas with the
bone.
Breakfast Sausage
SERVES 5-6
This recipe was printed in
The Shepherd Magazine
in April 1972.
1 pound lean ground lamb or mutton
1
⁄
8
teaspoon coarsely ground black pepper
½ teaspoon salt (or more)
¼ teaspoon powdered marjoram
¼ teaspoon powdered thyme
¼ teaspoon (or more) powdered sage
¼ teaspoon savory seasoning
Mix all ingredients together thoroughly.
Cover bowl and place in
refrigerator overnight. To use, shape into patties about ½ inch thick. Cook
over moderate heat in a heavy skillet until brown. Turn. Brown other side;
lower heat to cook through. If you like your sausage a little more moist,
