motton

Mutton refers to the meat of adult sheep, typically those over one year old. Unlike lamb, which comes from younger sheep, mutton has a more distinct and robust flavor, often described as richer and gamier. The texture of mutton can also be firmer and less tender than lamb due to the older age of the animal.

The preparation of mutton varies widely across cultures. In many parts of the world, it is a popular choice for stews, curries, and slow-cooked dishes, where its strong flavor can be well-complemented by spices and aromatics. Roasting and grilling are also common methods, though longer cooking times are often required to achieve tenderness.

Historically, mutton was a staple food in many societies, particularly before the widespread availability of other meats. Its economic viability and the ability of sheep to thrive in diverse environments contributed to its importance. Today, while lamb is often more favored in Western markets for its perceived tenderness, mutton remains a significant part of the diet in many regions, including parts of the Middle East, India, and the Caribbean, where its unique flavor is highly prized. Nutritional content of mutton is similar to lamb, providing protein, iron, and zinc.