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)
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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.