Ingredient (english)

Mutton meat

mutton meat

Mutton meat comes from sheep which must not be more than two years old. The meat is dark red and marbled with fat. Mutton meat is relatively firm, but becomes tender and juicy when cooked in stews or braised. Mutton meat has a strong taste of its own and harmonises well with beans. It can tolerate strong spices. The best place to get mutton meat is in Turkish grocery stores, which also sell fresh meat. Shoulder, neck or leg slices are suitable for braising and cooking.

All data per 100 g:
Calories
Carbohydrates
Protein
Fat
115 kcal
0 g
20 g
3 g

Recipes with Mutton meat

Bean stew
Bean stew gets a very special taste from mutton meat. Who does not get mutton meat, can also use lamb meat. ...
Boiler Goulash
Boiler Goulash Kettle goulash gets its special taste through the use of mutton. Whoever does not receive mutton can replace it with lamb meat. ...
Pepper Soup
Pepper Soup Spicy pepper soup from the Niger Delta in Nigeria is prepared in the original mostly with goat meat, but you can also use mutton meat. Remove the tendons and white skins from the mutton meat, dice the meat and place in a pot. ...
Pichelsteiner stew
Pichelsteiner stew is made from several different types of meat, with mutton giving the dish its typical flavour. You can also use lamb meat as a substitute. ...

(C)opyright by Marions Kochbuch