What is mutton? Mutton is sheep over two years old, adult sheep, while, lamb is young sheep. Mutton needs to be cooked right or it can be chewy or tougher because the tissue has matured. Mutton is popular in UK and the Middle East, although there are Russian mutton recipes largely because of Russia’s proximity to the Eurasian and Middle Eastern Republics that were once part of the Soviet Union.
- Any part of the lamb will do but shoulder, leg and loin are the best for this recipe.
- Lightly season the meat with salt, pepper and ginger as well as a light dusting of flour.
- Pre-heat the oven to 375 degrees – I use a non stick cooking pot for oven, but you can grease it with a little olive oil or lard.
- Next stick the spice mace into the mutton and put onions on top
- Add one cup of water into the pot to keep the lamb moist.
- Cover it
- Keep adding hot water and if needed.
- Garvey should form and you can add raisins or fruit to sweeten it (apples or pears).
- The potatoes are easy. If they are these new or young potatoes you do not peel then, just cut to chunks. I prefer the red potatoes. If they are normal thick skin, peel them.
- Put the potatoes chunks lightly sprinkled with olive oil and rosemary and a dash of salt around the roast.
Today you if you go to the super market you will not really see mutton but rather lamb, this of course can be used it is the same idea. Lamb is the young one and sheep is the older one and today they really just raise lamb for cost efficiency purposes.
2 responses to Lamb and potatoes
No words to say…just mouth watering recepe.
Thank you so much. Its too delicious.
Ileen! Thanks for the comment. I am trying to build a site of great Eastern Europe recipes, I am American who is Polish and Ukrainian via my grandparents and actually moved to Poland and go to Russia whenever I can.
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