Difference between Mutton and Lamb
Key difference: Both mutton and lamb is the meat of the domesticated sheep. The difference between the two is the age of the sheep that the meat is sourced from. Lamb is young sheep, while mutton is the meat from the older sheep.
Both mutton and lamb is the meat of the domesticated sheep. The difference between the two is the age of the sheep that the meat is sourced from. Lamb is young sheep, while mutton is the meat from the older sheep. The older sheep tends to have a richer and stronger flavor but can be tough if not cooked properly. It also tends to take longer to cook than the soft and tender lamb, which has a milder flavor. Hence, many people tend to prefer lamb over mutton, especially the Western countries. Mutton, which is tougher, is more of an acquired taste.
Lamb is essentially from a sheep that is less than 2 to 3 years of age. If the sheep is above the age of 3 years, the meat is called mutton. However, in some countries, such as the United States, meat from a sheep in general is called lamb, irrespective of age. Furthermore, in some countries the meat of a goat is also called mutton.
There are a number of differences between mutton and lamb, with each leading someone to prefer one over the other. Some of these differences are:
|
|
Mutton |
Lamb |
|
Animal |
Sheep; or in some countries from goat |
Sheep |
|
From |
Older, mature sheep |
Young sheep |
|
Age |
From a sheep over two years old |
Baby lamb – less than 12 weeks Spring lamb – up to six month old Yearling – 1 year old |
|
Flavor |
Richer, stronger flavor |
Mild |
|
Size |
Larger cuts and pieces than lamb |
Smaller cuts and pieces than mutton |
|
Meat |
Tougher than lamb; smaller percentage of water and a larger percentage of fat, protein, extractives, and flavoring substances |
Tender, softer, lean flesh |
|
Color of meat |
Darker; pinkish-red. |
Lighter; pale pink; light to dark pink |
|
Fat |
More fat, concentrated fatty acids in the muscles, firm white fat |
Less fat, slightly pink fat |
|
Bone |
Stronger and much whiter |
Tender textured, porous in structure; slightly pink in color |
|
Cooking Process |
long and slow; requires ripening for 2 or 3 weeks to be in the best condition |
Quicker and easier than other meats |
|
Best for |
Stew and curry |
Roasted or grilled |
|
Preferred in |
Middle-East and far Eastern countries |
Western countries: North America and Europe |
Image Courtesy: farm-dreams.com, fhpmodels.reading.ac.uk
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Comments
I think it should be mandatory to label whether the meat is Lamb or mutton, I have bought Lamb sold by Morrison's supermarket, but I believe it is Mutton, I am elderly and used to buy Mutton because it was very much cheaper, took much longer to cook ,but that was what I could afford, so I do know the difference in colour and texture. not the same at all.
Phyllis Drew
Tue, 04/22/2014 - 20:53
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