Well if you want to cook mutton right then don't just roast it with potatoes in the oven. Make a nice pilaf with it, with a whole head of garlic in the center like they do in Uzbekistan:
(the meat in the video is goat, not mutton, but it's the same recipe).
Or, my favourite (and a recipe handed down by my grandfather, though it skipped a generation): Gioulbasi, a whole leg of mutton wrapped in wax paper, with vegetables and melty cheese, and roasted slow and sweet:
I think it comes from Smyrni and the old Greek cities in the coast of Asia Minor, who were for a while a part of Turkey (until the Greeks there were slaughtered like lambs).
Anyway we have lots of Turkish loan words in the Greek language. To the best of my ability to transliterate these examples in latin characters: ati, passoumi, briki (ibrik, I think), kazani, charatsi, tsoglani, bairaki, chatiri, dounias, giouroussi, boulouki, dragoumanos, doulapi, and derti, of course, etc. As you can probably tell, we always tend to add an "-i" at the end.
We also say "halali" and "harami", which we clearly took from the Turkish.
And of course, Tsantirimin Oustoune, and other all time greatest hits:
https://youtu.be/tkCeL6Md0fg?si=q86eBrLRbJBJU4yi
Or stuff the leg with rice, as they do on the Greek island of Imvros:
https://www.youtube.com/watch?v=ZFVLLIZsh8A&list=PLsmrGn_1E1...
(the meat in the video is goat, not mutton, but it's the same recipe).
Or, my favourite (and a recipe handed down by my grandfather, though it skipped a generation): Gioulbasi, a whole leg of mutton wrapped in wax paper, with vegetables and melty cheese, and roasted slow and sweet:
https://youtu.be/OZjAiqC3ws0?si=93pwB2DZDNBtgNyF&t=6
Though these days I prefer to be all posh and use a French oven to slow-roast mutton (and lamb, and goat).