Saturday, June 5, 2010

Mutton Birds - New Zealand

The Mutton Bird, the young of the sooty shearwater, live in burrows and are rich in a greasy fat which is found in the crop and as a thick coating over the body of the bird.

The fat gives the bird a strong flavour, but if it is removed during the cooking process, the taste is more acceptable.

The cooked flavour of these birds has a fishy note to it (because they eat baby squid).

Often fish and chip shops sell mutton bird in season - ask around!


  • 1 Mutton Bird
  • Water
  • Lemon Wedges
Wash the mutton bird in warm water, and place in a saucepan.  Cover with water and bring to the boil. Drain, and repeat the boiling process. Place the bird in a heated frying pan or under a hot grill. Cook slowly until the fat is crisp and brown, turning once. Serve with lemon wedges.

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