Mutton What Animal
Mutton is simply the meat from older sheep – just as beef is mature veal, so mutton is mature lamb. There is no legal definition of mutton. Today, it is generally taken as being sheep over two years old.
Even in the 1930s ‘lambs’ were reared during the summer ready for market, and any sheep meat sold after Christmas was referred to as ‘mutton’. In some parts of the world (especially the Indian subcontinent), mutton also includes goat meat, although for the purposes of this website, mutton refers to sheep meat.
The popularity of mutton has waxed and waned over the millennia in the UK, and availability of it has often dictated the choice on dinner tables across the social classes. As the demands for meat, wool, milk and even manure have risen and fallen, so have the fortunes of the sheep industry. The revolution in productivity which has overtaken the farming industry over the past two centuries has also contributed to the type of sheep meat we eat. Whilst once it was the ubiquitous mutton which was in demand, farming now produces lambs ready for eating in a reliable and efficient fashion at a much younger age, and so mutton is a rarity.
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“ My manner of living is plain, and I do not mean to be put out of it. A glass of wine and a bit of mutton are always ready.”
For several hundred years, sheep were the mainstay of the UK’s economy. It made the church and some landed gentry extremely rich, and our specialised sheep breeds were exported all over the world. Wealth from the sheep industry was responsible for arguably the most exquisite architecture conceived in this country, in the form of ‘wool churches’. Yet it also resulted in human suffering on a vast scale. As a result of the Enclosures and Highland Clearances, entire communities were forced to move to enable more sheep to graze. Long before we were the ‘Workshop of the World’ and a ‘Nation of Shopkeepers’, we were known as a ‘Nation of Sheep Farmers and Cloth Manufacturers’.
To the early sheep farmers, meat was a by-product, and the last thing they wanted to do was to kill and eat their animals. There are many products that live sheep gave their keepers. Blood from the living sheep was used as a food (including black pudding) as it still is in a number of pastoralist nomadic societies; milk was drunk fresh or made into cheese, butter or yoghurt for the winter; wool was used to produce felt, fabric for clothing and housing, and grease; and the fertilising benefits of dung were realised in Neolithic times, as was the use of dried dung for fuel.
Lamb Animal Stock Photos, Pictures & Royalty Free Images
From the 12th to the 18th century, the primary reason for keeping sheep was wool. Manure and milk were secondary, and meat production was for much of the time a poor fourth. However, as the wool trade declined and towns began to grow in the 16th and 17th centuries, so the demands for meat increased, and the national sheep flock needed to be considered for mutton production as well as wool. There were many more mouths to feed from 1600, when the UK population was over 4 million. By 1700 it had increased to around 6.5 million, and by 1801 it was about 10 million. During the Victorian period the population rocketed to 21 million by 1851 and 37 million by 1901, and with it came an increased prosperity and an almost insatiable demand for more food. The task of feeding so many more mouths in a relatively short time was enormous.
The switch from wool to meat production was quite a task for sheep farmers. Breeding sheep for meat requires different characteristics from those which will produce plentiful wool. For a start, for meat you need the lamb to reach maturity early, to have a thick covering of lean meat, and a modest covering of fat. This systematic breeding over hundreds of years has given us a huge genetic pool of sheep traits and breeds – a valuable asset today in a world of changing climates.
“ Sonny, true love is the greatest thing in the world - except for a nice MLT - mutton, lettuce and tomato sandwich, in which the mutton is nice and lean and the tomato is ripe.”Australians love their lamb - that is no secret! With its buttery flavour and delicate texture, lamb has truly become part of Australia’s identity.
Herdwick Lamb & Mutton
But what exactly constitutes as lamb in Western Australia, and how does it differ from other popular ovine options such as hogget and mutton?
Lamb – A lamb is a young sheep under 12 months of age and has not developed any permanent teeth yet. The average weight of a full lamb is approximately 20-26kg.
Hogget – A hogget is a young sheep that has no more than two permanent incisors, hence the expression ‘2 tooth’ which is often used interchangeably with ‘hogget’. These permanent incisors often appear from 13 months-2 years of age. The average weight of a full hogget is approximately 28-32kg.
Record Lamb And Mutton Price Conditions Repeating In 2015
Mutton – Mutton is a sheep that has more than 2 permanent teeth which generally occurs from 2 years of age onwards. Farming lingo refers to mutton as ‘4 tooth’, ‘6 tooth’ and so forth until eventually becoming ‘full mouth’ or ‘8 tooth’ from 48 months and onwards. The average weight of mutton varies greatly depending on the season and stage of the muttons life.
Lamb – Lamb meat is a soft red colour and is tender, subtle and almost sweet in flavour. For identification purposes, true lamb is stamped with red dye.
Hogget – Hogget meat appears slightly darker than lamb, and has a deeper, more pronounced flavour. For identification purposes, true hogget is stamped with yellow/ochre dye.
A Sheep Is A Lamb Is A Hogget Is A Mutton
Mutton – Mutton meat is darker than both lamb and hogget, has a deeper flavour and is often tougher and fattier, requiring a slow cooking method to produce the most desirable results. For identification purposes, true mutton is stamped with blue dye.
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Enter your email address below to join our mailing list and have our latest news and member-only deals delivered straight to your inbox.What is the Difference Between Lamb and Mutton? A lot, and in many cases, you might be eating Mutton thinking it's lamb.
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Today we will show you the key differences so when you go shopping again, you will know how to tell Mutton from Lamb and be misled or overcharged.
We highlight the key areas in Age Difference, Taste, Color Difference, and the Price points for both. We'll also teach you how to tell Lamb from Mutton just by looking, at which meat is more tender, the differences in cooking, and why Americans don't like Lamb.
In the United States, most retailers sell Lamb meat 24 months or older, thus making it Mutton. Although, it will likely be (mis) labeled and marketed as Lamb, which is allowed but quite misleading for consumers as Mutton is considered inferior in quality, taste, and texture to real Lamb i.e. under 12 months.
What Is Mutton — Much Ado About Mutton
Although, the Mutton’s bolder flavors are softened when slow-cooked or braised since these cooking methods break down the tougher Mutton meat fibers. Mutton can also be very fatty.
When purchased from reliable retailers who offer top-quality Lamb cuts, you will find that Lamb does not have the same gamey taste as Mutton. The Lamb's delicate meat pairs well with a host of popular Lamb Sauces and Lamb Marinades.
This is perhaps the biggest reason most Americans do not like Lamb... because they have in fact always been sold Mutton which is gamey and has a greasy consistency especially when fried or grilled.
Black Goat Tied Up Outside A Mutton Shop In An Urban City
For us, Lamb wins hands down every time. Lamb has a far superior taste, soft texture, and mouthfeel when eating. Lamb may be more expensive, but it is worth every penny especially when you prepare a classic side dish to serve with lamb dinners such as Greek Salad or Za'atar Roasted Carrots.
Also, due to the sheer tenderness of lamb compared to mutton, you can eat lamb rare and really enjoy it which is not the case with more tough mutton.
Raw Lamb meat has a sweet and fresh smell. You can almost smell the grass from the lovely light meat of Lamb. Raw Mutton meat has more of a pungent smell with a definite aged gamey scent on the nose. Wool-producing sheep that were harvested 2 years or older will also have a definite oily smell due to the presence of lanolin in the sebaceous glands.
German Whiteheaded Mutton Sheep
Certain cuts like Lamb Rib Chops and Rack of Lamb are quite expensive since experienced butchers utilize French trimming to remove excess meat from the ribs for presentation.
Depending on the Lamb cut, expect to pay around $18 to $40 per lb. for
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