Knowra Lamb and mutton Lamb and mutton Lamb and mutton are meat from sheep, distinguished chiefly by the animal’s age at slaughter. Lamb comes from younger sheep and is typically more tender; mutton comes from older sheep and has a stronger flavor.
Sheep : Sheep are domesticated ruminant mammals raised for wool, milk, and meat. Both lamb and mutton come from sheep.
Roast lamb : Roast lamb is a dish made by cooking a lamb joint or whole animal with dry heat. Roasting is a common way to showcase tender lamb cuts.
Sheep domestication : Sheep domestication is the process by which humans bred and managed wild sheep as livestock. Domestic sheep became the source of meat classified as lamb and mutton.
Goat meat : Goat meat is the flesh of domestic goats, often called chevon or cabrito depending on age and usage. It is another small-ruminant meat often compared with mutton.
Lamb : Lamb is meat from a young sheep, usually characterized by tender texture and mild flavor. It is the younger-age category in this distinction.
Lamb chops : Lamb chops are individual portions cut from the rib, loin, or shoulder of a young sheep. Their quick-cooking cuts suit the tenderness associated with lamb.
Animal husbandry : Animal husbandry is the care, breeding, and management of domesticated animals. Raising sheep for slaughter determines the age and condition of the meat.
Veal : Veal is meat from young cattle, generally lighter and more tender than beef from mature cattle. Its age-based name parallels lamb’s distinction from meat of older animals.
Mutton : Mutton is meat from an older sheep, generally darker, firmer, and more strongly flavored than lamb. It is the older-age category in this distinction.
Mutton curry : Mutton curry is a spiced stew or sauce-based dish made with mutton. Long, moist cooking helps tenderize older sheep meat.
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