The meat from younger sheep, often takes the spotlight over mutton, the meat that is rich and robust from mature sheep.
Yet, mutton has an unique depth of flavour and culinary adaptability that should be enjoyed by all daring foodies.
Mutton boasts a more intense, gamier taste compared to lamb.This doesn’t mean it’s unpalatable; it simply offers a more complex profile that rewards slow cooking and bold spices.
Imagine a braised mutton shoulder yielding to your fork, releasing a symphony of savoury notes redolent of earth and spice.
Or picture succulent mutton chops grilled to a smoky perfection, their richness balanced by a squeeze of lemon.
Mutton is an excellent source of complete protein, essential for building and maintaining muscle mass.
It’s rich in iron, which is crucial for healthy red blood cell production, and zinc, which supports a robust immune system.
Studies have shown mutton to contain higher levels of omega-3s than some other red meats, contributing to heart health.