The flesh of a mature sheep is called mutton, while the meat of a sheep up to 10 weeks old is called lamb.  You can cook both using any goat meat recipes.

Asun is a Yoruba delicacy that you will always see in the Small Chops section of a menu.

It is simply grilled/barbecued goat or sheep meat with lots of pepper.

Ingredients for Asun

  • 3 pounds mutton or lamb (cut with the skin)
  • 2 chili pepper
  • 1 medium onion
  • 3 big stock cubes
  • 1 tsp thyme
  • Salt to taste
  • 1 cooking spoon vegetable oil
  • Black pepper (optional)

To garnish

  • 1 medium onion
  • 1 small green bell pepper
  • 1 small red bell pepper


    1. Cut the mutton with skin into big chunks.
    2. Wash and add all seasonings.
    3. Mix spices and the meat by gently rubbing.
    4. Cover bowl with a thin film. Put in the refrigerator and marinate for an hour.
    5. Pound or chop the chili peppers and set aside.
    6. Cut 1 onion into 4 big chunks.

    Making the Asun

    1. After marinating the meat, put the meat in a pot.
    2. Pour water to just half of the level of the meat, add the big chunks of onion and start cooking at medium heat.
    3. When the meat is well done, remove the big chunks of onions and add salt to taste.
    4. Increase the heat to the maximum level and stir constantly until the liquid is absorbed.
    5. Lay the meat flat on the oven rack.
    6. Grill in the oven at 180°C or 350°F till the meat is brown. Turn meat from time to time for 15 mins.
    7. Wash, cut and skew the green bell pepper, red bell pepper and the remaining onion on toothpicks.
    8. When the meat is well grilled, heat the vegetable oil in a dry pot.
    9. Add the pepper and the thick stock from cooking the meat.
    10. Add grilled meat.
    11. Stir until the pepper is evenly distributed.
    12. Serve with skewed vegetables.