Mutton Recipes

Meat from sheep over two years old is classified as mutton. This meat is tougher, darker in colour and has a much stronger flavour than lamb.

Mutton recipes have, in previous years, developed a negative reputation and is sometimes just thought of as “old lamb”, but when it is a quality meat it can serve as a great ingredient for a variety of different dishes including Mutton chop recipes. Mutton was once used to feed the military as it was a cheap food source, the meat was often overcooked and dry. It is thought that this could be the reason as to why the meat is not widely eaten in the US; American servicemen had apparently had enough of the meat and did not want it when they arrived home. Neither mutton nor lamb are popular in America.

Although mutton is available all year round, the best meat is produced between October and March. During this time, the sheep have a good forage-based diet with good access to nutritious grass and heather. This diet enables them to put on fat before being slaughtered. Breeds such as the Hebridean, Herdwick, Romney, Shetland, Welsh Mountain and Southdown, are all known to produce good tasting mutton. The Blackface sheep is also one of Britain’s most popular breeds with a reputation for tender and sweet meat. Like sheep for lamb, the sheep are raised in a non-intensive system which gives them better conditions to graze.

To improve the reputation of the meat in 2004, the Prince of Wales launched the Mutton Renaissance in order to help farmers sell their older sheep and get the meat back onto the nation’s plates. The farming must now meet the standards for the Renaissance with these criteria: produced to a farm assurance standard; sheep must be over 2; female or castrates, no males; any breed; finishing diet to be forage based; carcase must be matured for at least two weeks.

Cuts of mutton are similar to those of lamb but tend to be larger, darker in colour and have a richer flavour. It tends to lack the mildness and tenderness of the lamb meat and has more fat than lamb. The mutton should be a rich brown colour with a creamy-white fat, any grey or yellow fat should be avoided. High-quality mutton is available from butchers, farm shops/markets, and mail-order outlets. Butchers should be able to give good information about the life, age, breed, and raising of the sheep.

Cooking with mutton is simple and is sometimes overlooked. It is an easy meat to prepare as it can be left to cook for hours with minimal stress. Mutton recipes such as casseroles and tagine can be left in the oven for a few hours. The strong, almost gamey, flavour of the meat mellows and sweetens during cooking. Popular cuts of mutton include the legs, shoulders, loin and neck. Another popular choice is the mutton chop, a cut of meat from the sheep including the rib. Mutton chop recipes could include braising and currying among others. The meat is especially good in pies, puddings, stews and curries. Slow-cooked curries are popular in Middle Eastern cuisine, the meat takes spices well. Mutton has remained popular and highly valued in Asian, North African and Caribbean cooking where they use slow marinades.

Mutton Recipes:

Meat from sheep over two years old is classified as mutton. This meat is tougher, darker in colour and has a much stronger flavour than lamb. Mutton recipes have, in previous years, developed a negative reputation and is sometimes just thought of as “old lamb”, but when it is a quality meat it can serve as a great ingredient for a variety of different dishes including Mutton chop...