Difference Between Lamb and Mutton

Share this with friends:

Share on facebook
Share on twitter
Share on linkedin
Share on facebook
Lamb and Mutton

Many people don’t know the difference between lamb and mutton; all they know was it was a slice of sheep meat. Sometimes mutton was also called goat meat incorrectly.

Goat’s meat tastes better than sheep. Although it was not tender and had a thick skin cover, it is still far from sheep. Sheep have similar looks with the sheep, but then they still have differences when you look at them.

>Obviously sheep don’t have horns and have thicker covers while goat has thin coats only and has earned their horns when they are already grown up.

>Different types of meat

These two different types of meat have initially been a kind of domestic sheep.

They are much alike outside, but they both have significant differences. These two differ only in their age. Lamb, as we know, it was less than year-old sheep meat. Its meat was slaughtered during the period of 4 to 12 months old. Many of the cookers use lamb because of its tenderness. However, mutton is the more aged sheep meat or two-year-old sheep.

Lamb and Mutton flavors

Mutton has a stronger flavor than the lamb, although it is not as tender as the lamb, it is much more robust than contains abundant white fat and contains firmer meat. In New Zealand, mutton was a female or castrated male sheep that has two permanent incisors. Incisors were the four front teeth in each jaw of the sheep that are used for cutting grass or gnawing.

The differences of the mutton in the lamb are mutton has the white-colored bones, thin skin covers, firmer and white fat, not tender, has a deep red color of meat, and has a stronger flavor than the lamb. It is slaughtered only for a food source. It is still noted to know all this valuable information because as a chef cook in your own business or maybe a cook at home, you at the same time need to see the difference between the two.

3 Types of Lamb meat

Lamb is tender meat because it was slaughtered at an early age, it was divided into three types, and these types were the forequarter, loin, and hindquarter.

The loin is the meat of the ribs, the hindquarter is from rear legs and hips, and the forequarter includes the meat from the neck, front legs, ribs up to the shoulder blade, and shoulders.

Lamb In different countries

Furthermore, in New Zealand, lamb is the young sheep that age under 12 months, which does not have any stable incisor teeth in wear. The most cooks prepared to use the lamb than mutton because of its tender meat, rosy pink-colored bones and have thin white covers.

America’s lamb was milder in flavor because of its food, and most larger and meatier. After learning something from the mention differences, you can now have your idea to share with your friends. In cooking, you should know all the differences between the kinds and types of meat you are using for cooking. It is essential because they have different qualities. Higher knowledge is good.

Latest Lamb Articles

Contact us

Send us a Message Send Message

About us

Welcome to How to cook lamb, your number one source…
Preparing the Leg of Lamb for Roasting

Preparing the Leg of Lamb for Roasting

Some people prefer to roast lamb with the layer of fat that…
Carving a Bone-In Leg of Lamb

Carving a Bone-In Leg of Lamb

Hold the cooked leg by the shank bone with your left hand. Hold the…