Learn The Difference Between Lamb And Mutton - The Spruce Eats

You might think lamb and mutton are simply different names for the same thing since they both come from domestic sheep. While that assumption might seem logical, it's not quite correct. They have distinct differences, primarily in their age. As you may be aware, an animal's age can influence the flavor and tenderness of the meat. This, in turn, affects how you prepare it.

What Is Lamb?

A lamb is a sheep that is generally less than 1 year old. It has minimal fat, and the meat varies in color from a tender pink to a pale red. Lamb less than 3 months old is known as spring lamb, which is incredibly tender but milder in flavor. In the United States, most sheep meat comes from lambs since mutton isn't as popular.

What Is Mutton?

Mutton comes from a sheep that is older than 1 year, ideally around 3 years. It is a deep red color and has a considerable amount of fat. The flavor is quite strong, so it might be an acquired taste if you're in America.

Mutton is more popular in the Middle East and Europe, and its gamey flavor tends to appeal to those who enjoy meats like deer, wild boar, and rabbit.

Common Cuts of Lamb

Since Americans generally prefer the delicate taste of lamb, it is more expensive than mutton and easier to find in regular markets. Common cuts in the U.S. include shoulder roast, rack, loin chops, and leg of lamb.

It's important to note that domestic lamb is often grain-fed, resulting in more fat and a delicate flavor. In contrast, lamb from Australia or New Zealand is usually grass-fed and leaner, with a stronger flavor.

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Cooking Methods for Lamb

According to the American Lamb Association, the three most common cooking methods for lamb are grilling, braising, and roasting. Grilling (or barbecuing) over hot coals is great for burgers and lamb chops. The Lamb Association recommends dry brining and salting the meat for about 40 minutes before cooking to help break down the proteins.

Braising is where meat is first browned in fat and then cooked slowly in a covered pan with a small amount of liquid. This can be done on the stovetop or in the oven, and this method is best for tougher cuts such as the shoulder.

The dry heat of oven roasting is best for more tender cuts like the rack or the leg. The meat is cooked uncovered and produces a brown outside and moist interior.

Because mutton is tougher, a slow-cooking method like stewing helps to tenderize the meat and bring out the flavor.

Classic Roast Leg of Lamb