Meat
Mince
Mutton mince is finely ground meat for sauces, pies, kofta and stuffings—everyday form of this lean or game animal. It carries stronger mature sheep flavour with deep fat and spice affinity. Brown without steaming, drain excess liquid if watery, build flavour with aromatics from cumin, coriander, chilli, root vegetables, mint and cloves.
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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 12.6 g
- Saturated Fat 4.95 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.96 g
- Polyunsaturated Fat 0.95 g
- Cholesterol 66.1 mg
- Sodium 61.3 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21.1 g
- Water 63.2 g
- Energy 200 kcal
- Water 63.2 g
- Protein 21.1 g
- Fat 12.6 g
- Saturated Fat 4.95 g
- Monounsaturated Fat 4.96 g
- Polyunsaturated Fat 0.95 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 35 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.18 mg
- Vitamin B3 — Niacin 4.92 mg
- Vitamin B5 — Pantothenic Acid 0.53 mg
- Vitamin B6 0.35 mg
- Vitamin B7 — Biotin 2.2 µg
- Vitamin B9 — Folate 6.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.25 mg
- Vitamin K 1.2 µg
- Minerals 415 mg
- Major Minerals 413 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 66.1 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.18 · vitamin-b3-niacin: 4.92 · vitamin-b5-pantothenic-acid: 0.53 · vitamin-b6: 0.35 · vitamin-b7-biotin: 2.2 · vitamin-b9-folate: 6.9 · vitamin-d: 0.2 · vitamin-e: 0.25 · vitamin-k: 1.2 ·
Minerals
Mince of Mutton: composition reflects this culinary part relative to the whole ingredient.
History
Medieval English kitchens distinguished mutton from young lamb for feast stews and salted joints; mince of mutton took a named place in that kitchen trade.
Victorian butchers charted mutton chops, legs and shoulders as everyday working-class roasts. Cooks treated mince of mutton as a cut with its own timing and sides.
As mutton cookery specialised, mince was portioned and sold ready for the pan. Heritage and nose-to-tail menus revived named mutton cuts for restaurants and home braising.