What is mutton meat?

Mutton is a term used for meat from a sheep in the UK. This applies to animals over 2 years old with lambs aged up to 1 year and hoggets between 1 and 2.

Once an everyday meat, mutton is now a largely overlooked cut due to the popularity of lamb. Mutton has a gamey flavour and deep red colouring, both of which many people find too intense.

However, mutton is beginning to become more popular again, with chefs and home cooks utilising the cheaper cuts for delicious meals like stews and casseroles.

What animal is mutton?

In the UK and Europe, mutton strictly refers to a sheep older than 2 years old. In other places, including South Asia (India and Pakistan) and the Caribbean, mutton is a term used for goat meat.

What does mutton taste like?

Mutton has a much richer and earthier taste than lamb. Some consider the meat to have a gamey taste more similar to the likes of venison.

Mutton meat has quite a fatty taste, too, which to some is more decadent than lamb.

How to cook mutton

Mutton is best suited to slow cooking to enhance its texture and make the most of the flavour.

Start off by marinating your meat to tenderise it. Citrus, vinegar and yoghurt are best for breaking down tough muscle fibres.

Like with beef, you’ll then need to sear the meat on a high heat in a frying pan. This helps to keep in the moisture and really enhances the flavour.

Once seared, it’s best to slowly simmer on a hob, oven cook or slow cook, depending on what you’re making. For oven cooking, give it at least 2 hours at around 160°C. For the hob, simmer for 2 to 3 hours and slow cookers, on a low heat for around 8 hours.

What to make using mutton

Mutton works best when cooked slowly. This makes it perfect for a stew or a curry. Alternatively, you could make a mutton pie or bake using mashed or sliced potatoes on top, like in a shepherd’s pie. Another popular alternative is a mutton roast, similar to roast lamb.

Due to its strong flavour, mutton works really well with bold, aromatic herbs and spices. Think cumin, coriander, turmeric, chilli and cardamom.

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