http://gordonramsaysrecipes.com/08/gordon-ramsays-mutton-stew/ great food, great recipes, great living Sat, 24 Nov 2012 10:00:19 +0000 hourly 1 http://wordpress.org/?v=3.4.1 http://gordonramsaysrecipes.com/08/gordon-ramsays-mutton-stew/comment-page-1/#comment-8867 Foodie Wed, 23 May 2012 01:26:40 +0000 http://gordonramsaysrecipes.com/?p=388#comment-8867 You take it back out. You take it back out.

]]> http://gordonramsaysrecipes.com/08/gordon-ramsays-mutton-stew/comment-page-1/#comment-8346 Gautam Sun, 08 Apr 2012 16:58:01 +0000 http://gordonramsaysrecipes.com/?p=388#comment-8346 Just wanted to know why the garlic is to be thrown in with the skin on? Also, what to do with the skin once the stew is fully cooked? Please advise. Just wanted to know why the garlic is to be thrown in with the skin on? Also, what to do with the skin once the stew is fully cooked? Please advise.

]]> http://gordonramsaysrecipes.com/08/gordon-ramsays-mutton-stew/comment-page-1/#comment-5020 Foodie Mon, 31 Oct 2011 18:51:43 +0000 http://gordonramsaysrecipes.com/?p=388#comment-5020 haha, thank you for pointing out that typo. I'm fixing it now. haha, thank you for pointing out that typo. I’m fixing it now.

]]> http://gordonramsaysrecipes.com/08/gordon-ramsays-mutton-stew/comment-page-1/#comment-4635 Confused Mon, 24 Oct 2011 15:30:47 +0000 http://gordonramsaysrecipes.com/?p=388#comment-4635 What type of flower? Rose, mum, tulip? Or did you mean FLOUR? Yes, I can see flour going into a dish! What type of flower? Rose, mum, tulip? Or did you mean FLOUR? Yes, I can see flour going into a dish!

]]> http://gordonramsaysrecipes.com/08/gordon-ramsays-mutton-stew/comment-page-1/#comment-3142 Dixie On My Mind Sat, 27 Aug 2011 12:00:46 +0000 http://gordonramsaysrecipes.com/?p=388#comment-3142 There is a simplified version that has for years been quite popular in western Kentucky (Owensboro) that is called (stews name) Burgoo. It uses Bar B Q'ed (slow & low) lamb (mutton) vs. pan fried (Gordon’s version). Both are terrific. *** In addition the “hickory” smoked (slow and low) Bar B Q’ed mutton is outstanding! There is a simplified version that has for years been quite popular in western Kentucky (Owensboro) that is called (stews name) Burgoo. It uses Bar B Q’ed (slow & low) lamb (mutton) vs. pan fried (Gordon’s version). Both are terrific.
*** In addition the “hickory” smoked (slow and low) Bar B Q’ed mutton is outstanding!

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