You might be thinking that lamb and mutton are just different names for the same thing because they are both domestic sheep. While that seems to make sense, it isn't entirely correct. They have distinct differences, mainly in their age. As you probably know, the age of an animal can affect theflavor and how tender themeat is. And that, in turn, affects how you prepare that meat.
What Is Lamb?
Lamb is a sheep that is typically less than 1 year old. There is little fat on lamb, and the meat can vary in color from a tender pink to a pale red. Lamb less than 3 months of age is called spring lamb. Spring lamb is extremely tender but has a milder flavor than lamb. Most sheep meat sold in the United States comes from lambs simply because mutton doesn't have much of a following in the U.S.
What Is Mutton?
Mutton is meat from a sheep that is older than 1 year, ideally 3 years old. It is an intense red color and contains a considerable amount of fat. Its flavor is very strong, and you might have to acquire the taste before being able to enjoy a meal of mutton if you're an American.
Mutton is much more popular in the Middle East and Europe than in the United States. The gamey flavor of mutton does tend to appeal more to people who also enjoy other game meats such as deer, wild boar, and rabbit.
Because Americans prefer the more delicate taste of lamb, it is more expensive than mutton and much easier to find in regular markets. Common cuts in the U.S. are shoulder roast, rack, loin chops, and leg of lamb.
It's also important to note that domestic lamb tends to be grain fed, contains more fat, and has a delicate flavor. Imported lamb, typically from Australia or New Zealand, tends to be grass fed and leaner, with a stronger flavor.
According to the American Lamb Association, the three most common cooking methods for lamb are grilling, braising, and roasting. Grilling (or barbecuing) over hot coals is great for burgers and lamb chops. The lamb associationrecommends dry brining and salting the meat for about 40 minutes before cooking to help break down the proteins.
Braising is where meat is first browned in fat and then cooked slowly in a covered pan with a small amount of liquid. This can be done on the stovetop or in the oven, and this method is best for tougher cuts such as the shoulder.
The dry heat of oven roasting is best for more tender cuts like the rack or the leg. The meat is cooked uncovered and produces a brown outside and moist interior.
Because mutton is tougher, a slow-cooking method like stewing helps to tenderize the meat and bring out the flavor.
In some parts of the world, mutton and lamb refer to the meat that comes from sheep, the only difference being age. So, mutton is obtained from older sheep, while lamb meat is from young sheep. In other parts of the globe, mutton refers to goat meat.
In some parts of the world, mutton and lamb refer to the meat that comes from sheep, the only difference being age. So, mutton is obtained from older sheep, while lamb meat is from young sheep. In other parts of the globe, mutton refers to goat meat.
Lamb is the tender, mild flavoured meat of a young sheep, sometimes fed exclusively on milk, like veal. Mutton is the meat from an adult sheep, whether ram or ewe, and is much more strongly flavoured and tougher, depending on the age and diet of the adult sheep.
Mutton is meat from a sheep that is older than 1 year, ideally 3 years old. It is an intense red color and contains a considerable amount of fat. Its flavor is very strong, and you might have to acquire the taste before being able to enjoy a meal of mutton if you're an American.
Lamb is from sheep under 14 months and mutton is from sheep over 14 months. lamb legs snap above the joint, while mutton legs will break in the joint. young swine of either gender between 5 ½ and 7 months of age.
Mutton is also available all year round. This is meat from older sheep – typically ewes (female sheep) that no longer produce lambs each spring and so are ready for the food chain instead. Mutton provides a rich, complex flavour and is quite different to lamb. If you've never tried it, you're missing out!
When we talk about killing sheep for meat, we need to distinguish between the different terms producers use for different kinds of meat. Lamb is meat from a young sheep, usually under a year to eighteen months old, while mutton comes from an older sheep, often three years old or more.
Getting back to lamb and veal, there are really 3 age groups in sheep, under a year old they are called lambs, over a year and under 2 years they are called hoggets and over 2 years they are called mutton. They can be sexually mature in all three age groups from 7 months old and older.
Lamb is the most expensive of the three types and in recent decades sheep meat is increasingly only retailed as "lamb", sometimes stretching the accepted distinctions given above. The stronger-tasting mutton is now hard to find in many areas, despite the efforts of the Mutton Renaissance Campaign in the UK.
Mutton is not as tender as lamb and often needs tenderising before cooking, but mutton more than makes up for this with its rich flavour profile. Mutton's flavour comes from its higher fat content and because the muscles develop more because of their longer and more active lives.
Boer goats are also renowned for their superior carcass quality, with well-developed muscling and minimal fat deposition. This translates to lean, flavorful meat that appeals to discerning consumers seeking healthier protein options. Boer goat breeding and production offer promising prospects for farmers.
With a bone-in mutton shoulder, the marrow will add maximum flavour. This is the cut for you when you have a few hours to spare. The leg is a slightly leaner cut than shoulder, but still full of flavour due to being another hard working muscle.
Lamb is the meat of a sheep that is less than 1 year old. It is a lean, tender meat with a pink or pale red colour, and is usually more expensive than mutton. Lamb that has been slaughtered before it is 3 months old is referred to as spring lamb, and is extra tender, but with a very mild flavour.
lamb, live sheep before the age of one year and the flesh of such an animal. Mutton refers to the flesh of the mature ram or ewe at least one year old; the meat of sheep between 12 and 20 months old may be called yearling mutton.
In the early 1900s, mutton was widely consumed in the United States, but mutton consumption has declined since World War II. As of 2010, most sheep meat in the United States comes from animals in between 12 and 14 months old, and is called "lamb"; the term "hogget" is not used.
It is particularly ideal for casseroles and slow cookers. Mutton status takes over once the hogget reaches two years old and there are connoisseurs who enjoy it best for its darker meat flavour at four years old.
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