Mutton

Mutton is the meat of a mature sheep, typically harvested from animals older than one year. In many culinary traditions the term distinguishes this meat from lamb, which comes from younger sheep. Mutton is usually darker in color, with a stronger, more game-like flavor and a coarser texture than lamb.

Its tougher texture makes it well suited to slow cooking methods that tenderize the meat, such as braising, stewing, or slow roasting. Common cuts include leg, shoulder, loin, and neck; shank and rib cuts are also used. Marinades and aging can help improve tenderness and flavor.

Mutton is a staple in several regional cuisines. It features prominently in South Asian and Middle Eastern dishes, including curries, stews, and kebabs, as well as in parts of Europe and the British Isles where traditional roasts and braises are prepared.

Nutrition and handling: mutton provides protein, iron, and zinc; fat content varies by cut and rearing. Fresh mutton should be refrigerated and used promptly, or frozen for longer storage. Cooked mutton should reach a safe internal temperature appropriate for the cut and cooking method.