Peep's Sheep and Rabbitry

Offering quality Icelandic Sheep and Angora Rabbits in a full range of natural colors!

The meat can be stored in a freezer after butchring, cured, canned or smoked.


All recipies are from

Story's Guide to Raising Sheep


Both Icelandic Sheep and Angora Rabbits can be raised for food. There are a variety of ways they can be served.

Here are some Recipies

Smoked Leg of Mutton

1 leg of mutton
cold water


1/2 cup brown sugar, firmly packed
1 tsp powder mustard
1 cup pineapple or orange juice

Soak mutton in cold water for 1 hour. Dry with paper towel and wrap securely with large piece of aluminum foil. Seal edges and place in baking dish. Bake at 350 deg. for 30 min. per pound.

Mix brown sugar, mustard, and fruit juice. Score outer covering of precooked leg with a knife and pour mixture over it. Bake for an additional 40 min. basting often with pan juices. Serve hot or cold.

Older sheep meat may need to be cut into several pieces and placed into a pressure cooker for the first stage of cooking. Do the 1 hour soak and pressure cook for 15 min. at 15 lbs. pressure then glaze and bake for just 20 min. at 350 deg.
Left overs make good ham hash and the bones and broth can be used to make beans.

This recipe came from the Australian meat board and was printed in Shepherd Magazine in 1973

Breakfast Sausage
Serves 5-6

1 lb. lean ground mutton or lamb
1/8 tsp coarse ground black pepper
1/2 tsp salt or more to taste
1/4 tsp marjoram
1/4 tsp thyme
1/4 tsp sage
1/4 savory seasoning

Mix all ingredients thoroughly, place in large bowl, cover and refrigerate over night. Shape into patties about 1/2 in. thick and cook over medium heat in skillet until brown. Turn and brown other side then lower cooking temp to cook through. If moisture is a problem you may add a few Tbs of water to the skillet and cover after the patties are browned.
Patties can be frozen for later use. Just add a little ice water to the mix before patting so they won't crumble when thawing out.

Hasty Hash
Serves 4

1 lb ground lamb/mutton
1 Tbs vegetable oil
1 sm onion chopped
1/2 tsp salt
1/8 tsp garlic
1/2 tsp black pepper
4 Tbs soy sauce
2 C raw shredded potatoes or frozen hash browns.

Saute meat in oil until no longer pink. Add onions and saute until transparent. Separate meat with fork as it cooks. Stir in garlic, salt, pepper, and soy sauce. Layer potatoes on top and cook on medium-low heat for 20 min. Stir occasionally. Uncover and turn up heat. Cook until potatoes brown.

Vi's Tamale Pie

Makes two tamale pies. One can be frozen for later

3 lb ground mutton/lamb
1 green pepper
1 lg onion
15 oz can tomatoes
15 oz can tomato sauce
6 oz can tomato paste
1 C black olives sliced
2 tsp sugar
1 Tbs chili powder
1 Tbs cumin
salt and cayenne pepper to taste
corn meal crust (below)
1-2 C Shredded cheddar cheese

Saute meat, green pepper, and onion until meat is no longer pink and onions are transparent. Add remaining ingredients and simmer 15 min. Set aside. Continue with corn meal crust below. Add half the mixture on top of the corn meal crust. Freeze the other half for later of make two crusts. Top the pies with reserved corn meal crumbs and bake 30 min. at 350 deg. Sprinkle shredded cheese on top and bake an additional 5 min. or until brown. Let stand 10 min. before serving.


Corn Meal Crust
Serves 6

1 C yellow cornmeal
1 tsp salt
1 C cold water
1 C boiling water

Mix corn meal and salt with cold water, then add boiling water. Cook in sauce pan over medium heat, stirring constantly, until thick. Spread into baking dish, reserving 1/2 C to sprinkle on top. Make two for recipe above or make later if freezing extra meat.

Garden Meat Loaf Squares
Serves 8

2 Tbs vegetable oil
2/3 C chopped onion
1 C fresh string beans cleaned and snapped or  drained canned beans
1/2 C green pepper
1 C celery
2 lbs ground lamb/mutton
1 C bread crumbs
2 tsp salt
1/2 tsp black pepper
1 Tbs worcestershire sauce
1 tsp soy sauce
1 egg lightly beaten
2/3 C tomato juice
Garnish, ketchup or chili sauce

Saute onions, beans, pepper, and celery in olive oil until tender. Mix in meat and remaining ingredients. Press mixture into 9 x 13 baking dish and bake 30 min. at 350 deg. Spread ketchup or chili sauce over top and bake 5 min. more. Cut into squares and serve.

Sloppy Joes
Serves 8

1 lb ground mutton/lamb
1 Tbs dried onion flakes
1 tsp garlic
1/4 tsp curry
1/4 tsp ginger
1/2 tsp black pepper
1 C tomato paste
1/2 C water
2 Tbs brown sugar
3 Tbs lemon juice
1 Tbs soy sauce
2 tsp parsley
1 tsp worcestershire sauce

Brown meat with onion, drain excess fat. Add remaining ingredients and simmer. Serve on toasted buns.

Anna's Casserole
Serves 4

1 1/4 lb ground mutton/lamb
1 onion chopped
1 tsp season salt
1 10 oz. package frozen peas
2 C celery sliced
1/2 tsp black pepper
1 can cream of chicken or cream of mushroom soup
1 oz of  barbecue potato chips crushed

Saute meat and half of onion in skillet until lightly browned. Season with half of season salt. Break apart with a fork as it cooks. Drain fat. Spoon meat into medium size baking dish. Scatter peas on top. Layer celery on top of that. Mix can of soup with pepper and remaining onion and season salt. spread over previous layers. Top with crushed potato chips and sprinkle with paprika. Bake 30 min at 375 deg.

Oregon Lamb

3 Tbs flour
1 tsp dry mustard
1 tsp salt
1/2 tsp pepper
3-4 lbs lamb shank, lamb neck sliced, lamb steaks, chops, or shoulder roast.
vegetable oil for browning
1 can consomme
1 can cream of mushroom soup
1 Tbs worcestershire sauce
1/4 tsp garlic
1/2 tsp curry
1/2 C white wine

(serve over rice, noodles, or mashed potatoes cooked)

Put flour, mustard, salt, pepper in paper bag. Add lamb pieces and shake to coat. Brown in hot oil on both sides than place in slow cooker. Combine remaining ingredients and add to pot making sure it covers 3/4 of the meat. Cook 1 hour on high, then cook on low for 6-8 hours until extremely well done. Serve at once.

2012 • Devin Henlsey