Ailsa Burt
Mutton is a sheep aged two years plus. It was commonly eaten as a by-product of the wool and dairy industry. It fell out of favour as some believe it to be too intense in flavour, almost game-like, and lambs became easier and quicker to farm. Mutton is available year-round, and increasingly chefs and home-cooks are looking to incorporate it into their menus as a more sustainable option, which is also cheaper than lamb.
What does mutton taste like?
Opting for mutton means the sheep has had the time to mature at pasture, and it shows, as it has more more fat and a greater depth of flavour. It has a deep, almost herby flavour, and can take bolder, stronger flavours such as spices and red wine.
What’s the difference between lamb and mutton?
• Mutton is a sheep aged two years or more, hogget is between one and two years, and lamb is around six months to one year. For more on hogget, read our guide here.
• Mutton has a greater depth of flavour and more fat.
• It can be cooked in a similar way to lamb shoulder and leg. Try slow-cooking until meltingly tender. Treat prime cuts of mutton, like chops and steak, just like lamb and serve pink.
Where to buy mutton
Try and buy local from British suppliers. You can find it online, at farm shops or if you ask your butcher, they should be able to order it for you.
How to cook mutton
For recipes that use mutton, check out our mutton chops with cumin, miyan gyada, or goat curry, which you can easily replace with mutton.
