The Difference between Lamb, Hogget and Mutton - Salter & King (2024)

FAQs

The Difference between Lamb, Hogget and Mutton - Salter & King? ›

Hogget is the word used to describe a lamb in its second spring or summer – so aged between one and two years. While still tender, a hogget's extra time on pasture allows it to develop a flavour that is richer and fuller than lamb's but not as pronounced as older mutton's.

Still common in farming usage, it is now rare as a domestic or retail term for the meat. Much of the “lamb” sold in the supermarkets is actually “hogget”. Mutton- a female (ewe) or castrated male (wether) sheep having more than two permanent incisors in wear or a sheep over two year old.

Sheep meat is one of the most common meats around the world, taken from the domestic sheep, Ovis aries, and generally divided into lamb, from sheep in their first year, hogget, from sheep in their second, and mutton, from older sheep.

Lamb meat is simply meat from young sheep under one year of age. Mutton is the meat of mature sheep, harvested between 2 to 3 years of age to produce mutton cuts. To go a bit deeper, there are two Lamb sub-categories based on the specific age of lamb at harvest: Baby Lamb – Refers to lamb meat aged 6 to 10 weeks old.

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.

Hoggets are immature male and female sheep older than weaners but not yet adults. Although often kept through to adults, hoggets do not produce as much wool as adult sheep. Wethers are adult male sheep that have been castrated so they cannot breed. Wethers are used for wool production.

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.

Flavor: Lamb is a younger animal, so the meat hasn't had time to develop as much flavor—thus, it is milder with a faint, grassy flavor. Alternatively, mutton comes from an older sheep with more fat and muscles, giving it a strong, gamey flavor similar to goat, venison, or wild boar.

In the U.S. meat from sheep may be called “lamb” if it comes from an animal less than two years. Strictly speaking, meat from animals less than a year old would normally be called “lamb”, between one and two years would be called “hogget” (a term I've only seen in crosswords) and older than two years would be mutton.

We'd recommend the rack of mutton. It's delicious paired with a fresh herb crust and English mustard. Mutton rump is cut from where the loin meets the leg towards the back of the animal. Sometimes referred to as a chump steak, it is a leaner cut of mutton and tender too.

What is the difference between lamb mutton and chevon? ›

Meat from a sheep between the ages of one month and one year is served as lamb, while sheep older that one year is served as mutton. People, especially in India, have often associated lamb with meat from sheep, and mutton with meat from goat. Meat from goat is actually called chevon.

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 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.

Hogget' refers to animals between 1-2 years old, and is a delicious combination of tender lamb and full-flavoured mutton. Hogget can be cooked hot and quick like lamb, or low and slow – anywhere in between and it might toughen up. It is a very versatile meat and has a nice fat to meat ratio.

Teg – a sheep in its second year. Also hogget, old-season lamb, shearling.

There is slightly more resistance to the meat of hogget, although equally as tender as lamb. The flavour of hogget meat is slightly deeper and a little more pronounced. The colour is just a little darker than lamb. Hogget is actually the meat of choice for the majority of our customers.

A popular meat in the Middle East and Europe, mutton can be an acquired taste for people who aren't used to its strong flavour, and the milder, more tender taste of lamb is usually preferred in the USA.