Spiced Mutton

Simple Sunday roast with homemade mint sauce

Next Sunday roast, try this spiced mutton with homemade mint sauce.

SERVES: 6
COOKING TIME:  3 – 4 hrs
DIFFICULTY: easy
IDEAL FOR: Sunday roast, special occassion
BUDGET: ££

Spiced mutton

A good leg of mutton makes a tasty roast.

There are two classic approaches to this cut, either bake it slowly and serve it falling off the bone or roast it fast and serve it pink.

A joint of roast mutton leg should have a little more character than our hogget, there will be just a little more bite, but with this you will be rewarded with more flavour. A simply minty sauce is all that is needed to enhance this special cut.

Lamb vs. mutton

Basically it’s two types of meat from a sheep at different life cycle stages – one older, one younger.

Lamb

It’s the meat of a young sheep, typically around a year old, although some butchers distinguish lamb from spring lamb i.e. spring lamb is under three months.

There isn’t much fat or dense muscle on lamb because they are so young which means it’s a mild, moist, and tender meat.

And is great for grilling, braising and roasting.

The main cuts of lamb are; lamb chops, lamb shoulder, lamb loin, lamb shank, leg of lamb, and rack of lamb.

Mutton

The meat of a mature adult sheep, between two and three years old.

It comes from a ewe (female) or wether (castrated male).

And because these sheep are older, they contain more fat and muscle, which gives a stronger flavour and tougher texture.

Mutton isn’t popular anymore for roast dinners etc (but that should change), however, in Middle Eastern and Indian cuisine, you’ll find mutton used a lot e.g. mutton curries, biryanis, stews, kebabs, and slow-cooking and slow-roasting recipes. 

The main differences between lamb and mutton

Here are the main differences between the two types of red meat: 

1. Age: it refers to the meat of an older animal i.e. three years old, and lamb is the meat of a young animal i.e. approx. one year old. 

2. Flavour and texture: Lamb hasn’t had time to develop as much flavour so is milder, less fatty and tender. Mutton has more fat and muscles, giving it a strong, gamey flavour and a but tougher.

3. Preparation: Mutton tastes best when cooked slowly to help tenderise the meat, whereas lamb is a tender so best for roasting, grilling, and braising. 

References:

Masterclass