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
1/2 cup brown sugar, firmly packed
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.
This recipe came from the Australian meat board and was printed in Shepherd Magazine in 1973
1 lb. lean ground mutton or lamb
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.
1 lb ground lamb/mutton
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
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
1 C yellow cornmeal
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
2 Tbs vegetable oil
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.
1 lb ground mutton/lamb
Brown meat with onion, drain excess fat. Add remaining ingredients and simmer. Serve on toasted buns.
1 1/4 lb ground mutton/lamb
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.
3 Tbs flour
(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.