Stop in for Supper, friend

[Flbt]

@Red Leg
I could cook you a mutton targine that you would drool over and want 2nds or even 3rd helpings of.
You don't know what your missing.
Bob

How do you get the mouth coating of fat off of it?
That’s been my biggest problem with the few times I Tryed mutton
One bite and it fills like you ate a teaspoon of lard

 

[Betterinthebush]

@Red Leg
I could cook you a mutton targine that you would drool over and want 2nds or even 3rd helpings of.
You don't know what your missing.
Bob

Yep. In USA there is an aversion born of the WWII generation that came home and said “never again”, because that’s what combat arms troops were fed for hot chow. And..it stuck. An entire two generations were told either never again or grew up hearing it was inedible.

I agree. Mutton is unsung. Oh, well..I love it. I’m banking (heavily) American tastes will change.

 

[Daveboone]

Sorry for no pics, but if I did...it would be of the southern country fried venison steaks I cooked my wife last week for her birthday....her favorite meal. I dont care for mutton, but I love good lamb...When I was in SA, I was delighted that we had as much lamb as we did...and it was the finest I ever had. I also like goat, but am not able to get it very often. (domestic).

 

[Betterinthebush]

Vietnamese tonight. Bun Thit Nuong. Too hot today for a hot meal.

 

[Bob Nelson 35Whelen]

How do you get the mouth coating of fat off of it?
That’s been my biggest problem with the few times I Tryed mutton
One bite and it fills like you ate a teaspoon of lard

@Flbt
They invented something called a knife so I trim the excess fat off before cooking and only leave a small amount for flavour.
Bob

 

[Flbt]

@Flbt
They invented something called a knife so I trim the excess fat off before cooking and only leave a small amount for flavour.
Bob

The people that cooked it said the same thing.
It was still mouth coating.
My mother-in-law made a English type Christmas pudding the boiled kind that used suiet that had the same mouth coating if you let the pudding get cool when you were eating it.

Rather have goat and fruitcake for what limited experience I have had with mutton and English pudding

 

[Muskox]

They like Deeznuts and Honeyhog.

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I just realized that may not have made a lot of sense for those that aren't into American BBQ seasoning companies.

 

[Muskox]

View attachment 693948
Some wild pork schnitzel

German-ish kind of. I would eat it though.

 

[thriller]

German-ish kind of. I would eat it though.

Yeah Alabama doesn’t exactly have top tier German ingredients at your finger tips improv was required if I wasn’t going to go all out on every part of it

 

[Kharn]

Entree - Sizzling Garlic Prawns Bouncing in Boiling Bubbling Butter Broth.

Entree - Prawn & Feta Hot Pot.

Main - Whole Roasted Duck

Main - Whole Grilled Lobster

Dessert - Seared Banana & Hot Caramel Sauce

Dessert - Hot Chocolate Lava Cake with Hot Chocolate Sauce & Chocolate Ice Cream

 

[Flbt]

Tonight was black eye peas and butter beans with slices of deer sausage made kinda like a soup with cornbread with a glass of homemade scuppernong wine from last year.
Glass of ice cold milk and one of my wife’s chocolate cupcakes

 

[Flbt]

If everything goes to plan quail and lamb chops with a salad of vine ripe tomatoes, Cuban pepper and lettuce

 

[Kharn]

Breakfast Pizza - Thicc Hot Cake Base + 3 crispy bacon eyelets + 2 fried eggs + 1 large potato cake + 1 whole grilled tomato + Melted Cheese mixed with Herbs & Garlic + Grilled Onions + Grilled Button Mushrooms.

 

[CBH Australia]

Sorry for no pics, but if I did...it would be of the southern country fried venison steaks I cooked my wife last week for her birthday....her favorite meal. I dont care for mutton, but I love good lamb...When I was in SA, I was delighted that we had as much lamb as we did...and it was the finest I ever had. I also like goat, but am not able to get it very often. (domestic).

On my South African safari the first night in camp we had Roast Lamb. It was amazing.
I reckon you couldn’t go wrong offering an Aussie roast Lamb,
My m cooked Mutton and Hogget as I was growing up. No aversion to that either or any sheep I have sourced direct from graziers.