Mutton
Meat from a mature sheep older than 1 year. It is darker, more intensely flavored, slightly sweet, and a little fattier than lamb; long, slow cooking deepens its flavor.
What Is Mutton?
Mutton is meat from a mature sheep, generally older than 1 year. Compared with lamb, it is darker in color, has a more intense, slightly sweet flavor, and is usually a little fattier; its fibers are also somewhat more pronounced.
This robust character makes mutton suitable for long cooking at low heat. In stews, boiled dishes, tandoor-style roasting, and other pot-cooked dishes, it becomes tender over time and develops a full flavor.
Mutton Nutrition Facts
Based on the profile for mature sheep, mutton provides about 234 kcal of energy per 100 g and is high in protein and moderately to highly rich in fat; it is rich in vitamin B12, iron, and zinc. It is slightly fattier than lamb.
What Are the Benefits of Mutton?
With its high-quality protein, iron, zinc, and vitamin B12, mutton can be part of a balanced diet; because it is high in fat, portion size should be considered.
This is general information; mutton is a food and is not a substitute for medical treatment.
How to Choose Mutton
Good mutton is dark red, with white to cream-colored fat and a clean smell. Meat from younger sheep is lighter in color; meat from older animals is darker and has a stronger smell.
- The meat should be dark red, with white to cream-colored fat.
- It should smell clean; a stronger smell can indicate a more strongly flavored meat.
- Do not buy meat that is gray or has an off odor.
How to Store Mutton
Store raw mutton in a sealed container in the coldest part of the refrigerator for 2–3 days, or for months in an airtight bag in the freezer. Keep raw meat separate from other foods, and thaw it in the refrigerator.
Using Mutton in the Kitchen
Mutton is most often used in stews, boiled dishes, tandoor-style roasting, sautéed meat dishes, and other pot-cooked meals; long cooking makes it tender. Its strong flavor is balanced with spices, onion, and herbs, while bone-in cuts add flavor to soup.
How Do You Cook Mutton Until Tender?
Cook it in liquid in a covered pot or in the oven at low heat for a long time; let it cook until the connective tissue breaks down and the meat is tender enough to pull apart.
Frequently Asked Questions
What is the difference between mutton and lamb?
Lamb comes from a young animal; its meat is light in color, tender, and delicate. Mutton comes from a mature animal; it is darker, more intensely flavored, slightly sweet, and a little fattier.
How can you reduce the strong smell of mutton?
Cooking it with spices, onion, bay leaf, and herbs, and trimming excess fat, helps balance its strong smell.
What dishes use mutton?
It works well in stews, tandoor-style dishes, boiled dishes, sautéed meat dishes, and soups made with bone-in cuts, as well as other dishes cooked long and slowly.