Mutton (sheep) hearts

[Anonymous]

Hi all

Does anyone here ever cook mutton hearts? How would I go about cooking these?

[Cari aka “Rinse & rePeat”]

I have not even seen mutton sold anywhere. Have you had it? I would think since the meat is from an older cow that cooking it low and slow would be best. When I looked up mutton recipes a lot of curry recipes came up. The strong curry spices must be good to mask any odd flavors. I would trust Gordon Ramsay’s opinions on food, and he has this video, which I haven’t watched, about how to prepare it.

[Anonymous]

I have had it yes! I buy mutton not lamb because  the  grass fed mutton is cheaper and I’d think an older animal has more nutrients? I usually get the ground version and make burgers with onions or something. I’ve bought a massive gras fed beef heart and it’s been good. But it’s a lot of food for one family and my parents aren’t keen on meat…

I’m  trying to think of ways I can eat lots of good tasty nutritous food while being on the go and doing projects as well. I know I need carby meals with  not too much meat. Fruity meals? Not sure. Nothing too lengthy to prepare.

[Gawdawg]

Is mutton cooked with milk?

[Anonymous]

Could maybe, I’m curious what Rinse would say about this.

[Cari aka “Rinse & rePeat”]

@questforhealth I have not had mutton, but it is notorious for being a strong unlikable tough cut of meat. Knowing that I would soak it overnight in milk, like I do liver to soften the flavor. I would try cooking it in a stew. Brown each chunk of meat in some tallow, not letting each piece touch. If you crowd the meat during this important cooking step your meat will end up dry. Take your meat chunks out of the pot and add in some butter and lots of chopped onions and some salt. When the onions get golden after about five minutes, add back in your mutton chunks and add in some water and maybe some bone broth to it. Put a cover on the pot and simmer it for about 3.5 hours, checking the liquid levels occasionally, adding more water if the meat isn’t covered. When the meat seems almost fork tender you can add in other components. I like dried herbs, parsnips and I add in a good dose of apple juice to my stew. It gets rid of that strong meat flavor in the broth. If you don’t like it sweet like me add in instant coffee and some tasty beer. You could go southwestern-style with it and add in cumin, chili powder, garlic powder, cocoa powder and finely chopped raisins. I have a feeling your mutton is going to give mutton a better reputation Quest! Let us know how yours turns out.

[Anonymous]

Hi Rinse,

I’m currently stuck spirituallty and with my health. Got weird blood sugar spikes from eating sugar. Cold potatoes for resistant starch don’t do this…

Im stuck with the spirituality of eating meat. I really am. I think butchering my own animals and hunting could be spiritual? I’ve only really hunted rabbits so far…..

 

[Cari aka “Rinse & rePeat”]

I have never been a sweet eater, even when I was a kid, so I understand what you are saying. This is why I have been making my own juices to get something natural. Ray recommends white sugar as a last resort. Timing is the bigger key anyway. We should be able to eat according to our appetites. Ray said when your liver has enough stored sugar that sugar wont sound good so then we are left with meats, dairy and tubers. Stick with your meats in the day and the tubers at night. Boiling them reduces a lot of their starch. Don’t apologize for eating healthy Quest. I eat meat when I am not trying to lose weight. Strategizing with pairings and timing and see if that still helps.

[Anonymous]

Meat does give me headaches for now at least. I’ll have to see. It also makes me feel stressed out to eat meat.

For now all I can handle is potatoes and coconut.

I am picking up a 4lb rolled mutton shoulder  to cook for easter though.

[Gawdawg]

Potato juice is a good way to get protein. The juice scrambles nicely like an egg.

[Author]

Posts