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Mutton

July 4, 2021 by Mary LaTorre Leave a Comment

Mutton

244-245 lbs

I lied. It’s lamb. I ate lamb, not mutton. It sounds less brutal when you say, “Mutton!”

Loosely following the directions on the back of the package, I seared the flesh in my adolescent skillet, turning the hunk over before scraping it into the oven at 375 degrees Farenheit. I may have left it alone for a little too long, but only just a tad.

The finished result: simply delicious! I had added a little flavor earlier – my own dressing:

  • apple cider vinegar
  • rice wine vinegar
  • extra virgin olive oil
  • himalayan salt

A maturing skillet provides a deep sense of satisfaction to cooking. Every time I burn something, I scrape off the evidence and think, “Oh, well.” But when the juice from this lamb mingled with my dressing, the skillet filled to about an inch of delicious sauce. Victory! I still can’t get over the lingering savor.

And the skillet always remembers.

 

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