Mutton

Name: Mutton — the meat of mature sheep, usually older than two years, darker, tougher and stronger in flavour than lamb, with more fat. In South Asia, the word “mutton” is often used for goat meat.

Description

Mutton was long the everyday meat of Britain and its former colonies, particularly when sheep were kept for wool, and then eaten at the end of their working life. It fell out of favour in the 20th century with the rise of lamb, but has been revived by chefs and heritage meat advocates for its deep, complex flavour.

Mutton is traditionally slow-cooked, in dishes such as Lancashire hotpot, Scotch broth, Irish stew, Turkish and Indian curries, and Mongolian hotpot. It is well suited to hanging and curing, and has more flavour than lamb, though the fat can taste strong and mutton needs longer cooking.

Main nutrition value

Mutton is a good source of high-quality protein, iron, zinc and vitamin B12, but is higher in fat than lamb, and has a stronger flavour.

How best to be consumed

Mutton is cooked slowly with moisture.

1. Braise or stew for 2 to 4 hours with stock, root vegetables, and herbs, until tender.
2. Marinate in yoghurt, vinegar or wine, to tenderise.
3. Use in curries, hotpots, stews and soups, where the flavour stands up to spices.
4. Trim excess fat before cooking, and skim the cooking liquid.
5. Cook whole cuts to at least 63°C, and minced mutton to 71°C.

Overconsumption could cause…

Mutton is healthy in moderation.

1. Higher risk of bowel (colorectal) cancer with regular high intake of red meat, which the World Health Organization's cancer agency classifies as probably carcinogenic, so many health bodies advise keeping red meat to about 350 to 500 g (cooked weight) a week.
2. Raised LDL cholesterol and heart disease risk from the saturated fat in fattier cuts, skin and processed products, so choose lean cuts and trim visible fat.
3. Iron overload in people with haemochromatosis, an inherited condition, since the haem iron in red meat and offal is well absorbed.
4. Gout flare-ups in people with gout, since meat and especially organ meats are high in purines.
5. Tough, strongly flavoured meat if cooked quickly.

GroupsLamb and GoatMammals (red meat)Fresh

Related foodsGoat Curry CutsGoat LegGoat MeatGoat ShoulderLamb ChopLamb Leg

Wikipedia — Mutton, used for origin, naming and history: https://en.wikipedia.org/wiki/Mutton