Home » Mutton steaks (barzigole)
Mutton steaks (barzigole)
Type of recipe: Main courses

Click on the photos to enlarge
Preparation method:
Place the small steaks in a bowl and season with the salt and chopped rosemary and garlic. Leave to season and marinade for about 10/15 days. Remove and grill. Serve with fresh rosemary and a drizzle of olive oil.
Preparation method:
Place the small steaks in a bowl and season with the salt and chopped rosemary and garlic. Leave to season and marinade for about 10/15 days. Remove and grill. Serve with fresh rosemary and a drizzle of olive oil.
<<<
Description:
“Barzigole” are small steaks obtained by cutting the best parts of the sheep. Mutton is also used in these areas to prepare a selection of cold cuts. The mature haunch is called a “violin”, due to the shape it takes when cured, and cured shoulder of mutton is also popular.
Descrizione::
“Barzigole” are small steaks obtained by cutting the best parts of the sheep. Mutton is also used in these areas to prepare a selection of cold cuts. The mature haunch is called a “violin”, due to the shape it takes when cured, and cured shoulder of mutton is also popular.
<<<
Print the recipe