Description

Mutton refers to the meat of mature sheep, typically over two years old, known for its rich, robust flavour and slightly tougher texture compared to lamb (meat from young sheep). It is a staple in many cuisines worldwide, particularly in South Asia, the Middle East, and Europe, where it is used in slow-cooked dishes like curries, stews, and roasts to enhance tenderness. Mutton is a good source of high-quality protein, iron, zinc, and B vitamins, though its higher fat content requires moderation. Challenges in its production include ethical farming concerns and environmental impacts, similar to beef, but it remains culturally significant in dishes like Indian mutton biryani, Turkish kuzu tandır, and British shepherd’s pie.