Mutton
Mutton is meat taken from a 2-3 year old sheep (versus lamb, which has been reared for five months or so) and has over the years suffered from an unjustified bad reputation following the second world war when it was often of poor quality. Long respected by the restaurant trade and a favourite with many chefs who value its richer flavour.
Although available all year round, the best mutton is available from October to January, and is now a quality controlled produce under guidelines from The Mutton Renaissance
With a more intense flavour than lamb, mutton is slightly more gamey and well-aged mutton can be compared to venison. Well suited to long slow cooking, as your butcher to help you select a cut for a Sunday roast treat!
Tips
- Look for dark red meat when buying mutton
- Ask your butcher for help if you are not sure which cut you need, they will be happy to help. Leg, shoulder and neck are popular cuts
- Try using mutton in a hearty pie - the slow cooking really brings the flavour out
- For more information on Mutton, visit The Mutton Renaissance
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