Pasture-Fed Diced Mutton

Elevate your culinary adventures with pasture-fed diced mutton—a culinary gem that unites ethical sourcing with rich, hearty flavors. Our pasture-fed mutton diced cuts, sourced from mature sheep raised on open pastures, epitomize our steadfast commitment to sustainable farming practices. Immerse yourself in the world of pasture-fed mutton diced and explore a unique, nutrient-rich ingredient that harmonizes exceptional taste with environmental responsibility.

Recipe: Hearty Pasture-Fed Mutton Stew

Ingredients:

For the Mutton Stew:

• 2 pounds pasture-fed diced mutton
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 2 potatoes, peeled and diced
• 1 cup peas (fresh or frozen)
• 4 cups beef or vegetable broth
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and black pepper, to taste
• Chopped fresh parsley for garnish

For the Dumplings:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup cold butter, diced
• 1/2 cup milk
• Chopped fresh chives (optional)

Instructions:

For the Mutton Stew:

1. In a large, heavy-bottomed pot, heat olive oil over medium-high heat. Add the diced pasture-fed mutton and brown it on all sides. Remove the mutton from the pot and set it aside.
2. In the same pot, add chopped onion and minced garlic. Sauté until the onions become translucent.
3. Return the browned mutton to the pot. Add carrots, celery, potatoes, peas, beef or vegetable broth, bay leaves, dried thyme, salt, and black pepper. Stir well.
4. Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the mutton is tender and the flavors meld together.

For the Dumplings:

1. In a bowl, whisk together flour, baking powder, and salt.
2. Add cold, diced butter and use a pastry cutter or your fingers to rub the butter into the dry mixture until it resembles coarse crumbs.
3. Stir in milk and chopped fresh chives (if using) until just combined.

Finishing the Dish:

1. Drop spoonfuls of the dumpling mixture into the simmering stew. Cover and cook for an additional 15-20 minutes, or until the dumplings are cooked through and puffed.
2. Remove the bay leaves from the stew.
3. Serve the hearty pasture-fed mutton stew hot, garnished with chopped fresh parsley.