Mutton generally refers to the meat of an older sheep, typically over one year old and ideally around three years. It has a darker red color and a stronger, more intense flavor compared to lamb. Mutton comes from a female (ewe) or castrated male (wether) sheep that are older, and its flesh is tougher and fattier. It is often used in slow-cooked dishes because the slow cooking helps tenderize the meat. In contrast, lamb is meat from sheep less than one year old, usually tender and lighter in color with a milder flavor. However, the term "mutton" varies by region. In South Asia and the Caribbean, "mutton" often refers to goat meat rather than sheep meat due to local culinary traditions. In these regions, goat meat is widely used in dishes commonly called mutton curry or mutton biryani. To summarize:
- Mutton = meat from older sheep (usually over 1 year), stronger flavor, tougher texture.
- Lamb = meat from young sheep (under 1 year), tender, mild flavor.
- In South Asia and some other regions, mutton = goat meat.
Mutton is popular in Middle Eastern and European cuisines, whereas lamb is usually more popular and widely found in markets in places like the United States. The stronger flavor of mutton appeals to those who enjoy gamey meats. So "mutton" can mean either older sheep meat or goat meat depending on the cultural context. The English- and Western-style definition predominantly refers to older sheep meat.
