They are usually bred for wool, milk and meat. A group of sheep is called a flock. They are ruminant mammals that are grazed in most parts of the world. Australia, New Zealand and some parts of South Africa have a long standing tradition of sheep breeding as their vast territories were adopted for this purpose by the British colonists. Mutton is the meat of the adult sheep. This means that any animal aged over one year, when slaughtered, produces mutton.
Like all animal meats, mutton is tougher and needs to be cooked very well, but not too much. Overcooking mutton leads to the meat getting too tough and dry.
The word comes from the French mouton and it is a remnant of the Norman domination of the English region. The three terms can be classified in groups of two each: lamb and sheep define the animal in its youth, up to one year of age, and at maturity.
Mutton and lamb are the types of meat we get from the same animal, mutton being the meat of the adult and lamb being the meat of the young. The leg of the animal is most often cooked whole, although it can be cut into pieces, and cooked in other ways.
How you cook your lamb will most likely be determined by where you live, and what flavors you are used to. In the United States , depending on the cut, lamb is often prepared rare or medium rare with a pink center. In the Middle East no one would eat lamb cooked that way, preferring their meat to be cooked well done until every ounce of red color is completely gone. Some might think to overcook meat this way to be sacrilegious, but to each his own.
Very often in Arab countries any meat is cooked slowly, to the point of the meat falling off the bones. I personally like slow cooked lamb most of the time, but a medium rare rack of lamb is also hard to turn down. Mutton is more often going to be slow cooked, because it tends to be tougher, due to it being an older animal. Marinating meat for periods of time can also help give mutton a more tender profile. Another way to make meat more tender is by using a meat tenderizing mallet, this makes the fibers softer and therefore more tender.
Both methods of cooking are delicious in their own ways, and at the end of the day it comes down to personal preference. There is no right or wrong, enjoy your red meat the way you like it! I prepared them as I normally would which is pan seared with fresh rosemary and garlic. I used kosher salt and pepper only to season them.
I ate mine and the flavor was strong and my mother admitted that she did not like it; my cousin did. I now think the butcher sold my cousin mutton. I could acquire a taste for it, but I prefer lamb. Thanks for clarifying the difference between the two. Your email address will not be published. Save my name, email, and website in this browser for the next time I comment.
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