Description
Discover the culinary excellence of pasture-fed half mutton—a true gastronomic masterpiece that fuses ethical sourcing with extraordinary flavor. Our half mutton, thoughtfully procured from mature sheep raised on expansive pastures, showcases our unwavering dedication to sustainable farming practices. Immerse yourself in the world of pasture-fed half mutton and experience a unique, nutrient-rich cut that seamlessly marries exceptional taste with environmental responsibility.
Recipe: Spit-Roasted Pasture-Fed Half Mutton
Ingredients:
For the Mutton:
- 1/2 pasture-fed mutton (approximately 20-25 pounds)
- 4 cloves garlic, minced
- 1/4 cup fresh rosemary, chopped
- 1/4 cup fresh thyme leaves
- Zest of 2 lemons
- 1/2 cup olive oil
- Salt and black pepper, to taste
- Butcher’s twine for trussing
For the Spit-Roasting Setup:
- Spit roaster with motor and skewer
- Charcoal or hardwood for grilling
- Aluminum foil drip pan
- Meat thermometer
Instructions:
For Preparing the Mutton:
- In a bowl, combine minced garlic, chopped fresh rosemary, fresh thyme leaves, lemon zest, olive oil, salt, and black pepper to create the marinade.
- Make small incisions all over the pasture-fed half mutton using a sharp knife.
- Rub the mutton with the marinade mixture, ensuring it’s evenly coated. Let it marinate for at least 4 hours or overnight in the refrigerator for maximum flavor.
- Truss the marinated mutton using butcher’s twine to secure it firmly for even cooking.
For Spit-Roasting:
- Prepare your spit roaster according to the manufacturer’s instructions, ensuring it’s stable and securely in place.
- Start your charcoal or hardwood fire on one side of the spit roaster. You’ll want a consistent, medium heat for slow roasting.
- Once the fire has burned down to hot coals, place an aluminum foil drip pan on the opposite side of the fire to catch any drippings.
- Carefully skewer the marinated and trussed pasture-fed half mutton onto the spit, making sure it’s balanced.
- Begin the spit-roasting process, making sure to maintain a steady rotation. You’ll want to aim for a slow, even cook. Adjust the height of the mutton over the coals as needed to regulate the cooking temperature.
- Roast the mutton for approximately 3.5 to 4 hours, or until the internal temperature reaches your desired level of doneness (145°F/63°C for medium-rare).
- Periodically baste the mutton with any remaining marinade during the roasting process to keep it moist and flavorful.
- Once the mutton reaches the desired doneness, carefully remove it from the spit roaster and let it rest for about 15-20 minutes before carving.
- Carve the spit-roasted pasture-fed half mutton into generous slices and serve hot.
