Meat
Mutton
Mutton is the meat of mature sheep, typically over one to two years old, with a deeper colour, firmer texture, and more pronounced flavour than lamb. Well-hung mutton offers rich, savoury depth prized in British, South Asian, Middle Eastern, and Caribbean cookery, especially for slow braises, curries, and stews. Shoulder, leg, and neck excel in long moist cooking; chops and loin can be grilled when from younger mature animals. Fat quality and breed strongly influence aroma; proper hanging mellows any excess gaminess into full-bodied meat flavour.
Also known as: Mutton (often goat or sheep)
Track this ingredient
Cuts & parts
Breeds & varieties
A sample of named types with their own origin and culinary profiles. Showing 10 of 14.
Characteristics
Preparations
Provenance
Sources
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 12.1 g
- Saturated Fat 4.62 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.76 g
- Polyunsaturated Fat 1.06 g
- Cholesterol 73.5 mg
- Sodium 62.3 mg
- Salt 0.16 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22.9 g
- Water 63.2 g
- Energy 195 kcal
- Water 63.2 g
- Protein 22.9 g
- Animal Protein 21.7 g
- Fat 12.1 g
- Saturated Fat 4.62 g
- Monounsaturated Fat 4.76 g
- Polyunsaturated Fat 1.06 g
- Trans Fat 0.2 g
- Vitamins 43.6 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.2 mg
- Vitamin B3 — Niacin 5.36 mg
- Vitamin B5 — Pantothenic Acid 0.58 mg
- Vitamin B6 0.38 mg
- Vitamin B7 — Biotin 2.4 µg
- Vitamin B9 — Folate 7.5 µg
- Vitamin B12 — Cobalamin 3.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.27 mg
- Vitamin K 1.4 µg
- Minerals 368 mg
- Major Minerals 356 mg
- Trace Minerals 11.9 mg
- Salt 0.16 g
- Sodium Chloride 0.16 g
- Cholesterol 73.5 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 3.2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.2 · vitamin-b3-niacin: 5.36 · vitamin-b5-pantothenic-acid: 0.58 · vitamin-b6: 0.38 · vitamin-b7-biotin: 2.4 · vitamin-b9-folate: 7.5 · vitamin-d: 0.2 · vitamin-e: 0.27 · vitamin-k: 1.4 ·
Minerals
Sodium: 62.28 · Potassium: 247 · Calcium: 47 · Iron: 3.7 · Zinc: 3.2 · Iodine: 5 ·
Muscle meat is protein-dense with variable marbling fat.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Sheep were among the earliest domesticated livestock; mature animals supplied meat, fat, and fibre to pastoral societies.
British roast and boiled mutton traditions defined everyday and feast cookery before lamb became the dominant retail product.
Colonial and diaspora cuisines carried mutton curries and stews across South Asia, the Caribbean, and the Middle East.
Heritage and farm-to-table movements revived demand for properly aged mutton as a distinctive alternative to mild lamb.