Meat
Bone
Mutton bones and frames build stock—collagen, residual meat and savoury juices. It carries stronger mature sheep flavour with deep fat and spice affinity. Roast first for brown stock or simmer gently for a lighter pot; strain and cool. Essential base for sauces in British, South Asian, Middle Eastern and Caribbean mutton cookery.
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Characteristics
Preparations
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 16.1 g
- Saturated Fat 6.44 g
- Trans Fat 0.2 g
- Monounsaturated Fat 6.44 g
- Polyunsaturated Fat 3.22 g
- Cholesterol 66 mg
- Sodium 58.2 mg
- Salt 0.16 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 30.1 g
- Water 48.1 g
- Energy 265 kcal
- Water 48.1 g
- Protein 30.1 g
- Fat 16.1 g
- Saturated Fat 6.44 g
- Monounsaturated Fat 6.44 g
- Polyunsaturated Fat 3.22 g
- Omega-3 0.39 g
- Trans Fat 0.2 g
- Vitamins 36.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.19 mg
- Vitamin B3 — Niacin 5.3 mg
- Vitamin B5 — Pantothenic Acid 0.57 mg
- Vitamin B6 0.38 mg
- Vitamin B7 — Biotin 2.3 µg
- Vitamin B9 — Folate 7.4 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.27 mg
- Vitamin K 1.3 µg
- Minerals 544 mg
- Major Minerals 542 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 66 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.19 · vitamin-b3-niacin: 5.3 · vitamin-b5-pantothenic-acid: 0.57 · vitamin-b6: 0.38 · vitamin-b7-biotin: 2.3 · vitamin-b9-folate: 7.4 · vitamin-d: 0.2 · vitamin-e: 0.27 · vitamin-k: 1.3 ·
Minerals
Bone itself is mineral matrix; culinary values reflect marrow and attached tissue more than pure bone.
History
As mutton cookery specialised, bone was portioned and sold ready for the pan. Heritage and nose-to-tail menus revived named mutton cuts for restaurants and home braising.
Spice-trade cookery folded mutton into curry, pilaf and tagine traditions across South Asia and the Middle East; bone of mutton took a named place in that kitchen trade.
Commonwealth home cookery kept mutton curry and slow stews when premium lamb prices rose. Cooks treated bone of mutton as a cut with its own timing and sides.