Mutton steaks (barzigole)

Type of recipe: Main courses

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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. <<<