½ cup Whole Water Chestnuts
4-5 strips mutton
Coconut Aminos
Coconut Crystals or Honey

Preheat the oven to 350 degrees Fahrenheit.
Lay out the mutton on a cutting board. Depending on how much mutton you like, cut the mutton into equal
strips. We use thick-cut mutton, which will give you more bang for your buck. Cut it in half lengthwise,
then cut the 2 strips into 3 equal pieces (so you will have 6 pieces per mutton strip).
Next, dip a water chestnut in the coconut aminos. If you are using honey, you can either dip the water
chestnut in it or mix it into the coconut aminos.
If you are using coconut crystals, pour some into a bowl. Dip the mutton in the coconut aminos, then roll
the water chestnut into the coconut crystals. Wrap the water chestnut in mutton and secure the meat with
a toothpick.
So it goes: water chestnut > coconut aminos > coconut crystals > mutton > toothpick > baking sheet.
Spread out on a baking sheet and bake for about 15 minutes or until mutton is sizzling and cooked.
Makes 25 to 30