muttonchops

Muttonchops is a term with two common meanings. It can refer to a facial hair style consisting of thick side whiskers that extend down the cheeks toward the jaw, often with or without a mustache. It can also refer to a cut of meat from a mutton (an adult sheep), typically bone-in chops taken from the rib or loin region.

As a facial hair style, muttonchops are characterized by substantial hair growth along the sides of the face, sometimes covering the jawline more fully and connecting to a mustache or chin beard. The style became prominent in the 19th century and is often associated with a bold, dramatic appearance. Variants range from full, wide chops that nearly touch the ears to shorter versions that do not extend as far. The term draws its name from the mutton-like fullness and prominence of the whiskers.

In culinary use, mutton chops refer to bone-in chops prepared from mutton, a meat from mature sheep. Common cuts include rib chops and loin chops, which are typically thick and well-marbled. They are prepared by methods such as grilling, pan-searing, broiling, or roasting, and are often seasoned simply with salt, pepper, and herbs, or served with sauces. Because mutton can be tougher than younger sheep meat, cooking methods or marinating may be used to improve tenderness, and cooking times can be longer than for lamb chops. In some markets, distinctions are made between mutton chops and lamb chops, with the latter coming from younger animals.

Overall, muttonchops can denote either a historical facial hairstyle or a traditional meat cut, each with distinct cultural and culinary contexts.