Lamb and mutton: they both come from sheep, so what’s the difference? The terms are often used interchangeably, which can be confusing.
This article will break down the key differences between lamb and mutton. We’ll look at factors like the animal’s age, the meat’s taste and appearance, and the best cooking methods for each.
Regional preferences play a big role in which meat you’re likely to find, and sometimes, meat is even mislabeled. Keep reading to understand the nuances of lamb versus mutton and become a more informed consumer.
What are lamb and mutton, exactly?
The terms “lamb” and “mutton” refer to meat from sheep of different ages.
What is lamb?
Lamb is meat from a young sheep, usually less than a year old. You may also see “baby lamb” on a menu or in a butcher’s shop; that’s lamb that’s 6 to 10 weeks old. “Spring lamb” is a slightly older category, from lambs that are 5 to 6 months old.
Lamb is generally tender with a mild flavor, and it has a lighter color than mutton.
What is mutton?
Mutton is meat from a sheep that’s older than a year, and ideally around 3 years old. “Yearling mutton” refers to meat from sheep that are 12 to 24 months old.
Mutton is tougher than lamb, and has a stronger, more intense flavor. It’s also darker in color.
Age: The most important difference
The biggest thing that separates lamb from mutton is the animal’s age when it’s harvested. Lamb comes from sheep that are less than a year old. Mutton is meat from an adult sheep, typically over a year old, and sometimes as old as three years.
This difference in age is the reason for the other differences you’ll notice between lamb and mutton. Age affects the meat’s taste, texture, and even its appearance.
Taste and Tenderness: A Matter of Maturity
When it comes to cooking, the age of the animal makes a big difference in both the flavor and the tenderness of the meat.
Taste Difference
Lamb tends to have a delicate, mild flavor that some people find slightly sweet. Mutton, on the other hand, has a much stronger, more robust, and sometimes “gamey” flavor that’s more intense than lamb.
The fat content is a big contributor to the flavor differences. Because it comes from an older animal, mutton tends to have more fat, which gives it a richer, more pronounced flavor.
Tenderness Difference
Lamb is generally leaner and more tender than mutton. Mutton is often tougher and has a higher fat content. As the animal ages, its muscle fibers get thicker, and there’s more collagen in the meat. Collagen can make meat tougher unless it’s cooked properly, which is why slow-cooking methods are often recommended for mutton.
Color and Fat: What to Look For
If you’re trying to tell whether the meat in front of you is lamb or mutton, there are a couple of visual cues you can use: color and fat.
Meat Color
Lamb tends to be lighter in color, with a rosy pink hue. Mutton, on the other hand, is darker and redder.
The difference in color comes from the amount of myoglobin in the meat. Myoglobin is a protein that stores oxygen, and the amount of myoglobin increases as the animal ages.
Fat Content and Appearance
In general, lamb has less fat than mutton. Mutton typically has more fat within the muscle (called marbling) and a thicker layer of fat on the outside.
The fat in mutton can also appear more yellow than the fat in lamb. This is because older animals have had more time to accumulate carotenoids from their diet in their fat tissues.
Smell: An Indicator of Age and Flavor
One way to tell the difference between lamb and mutton, even before you taste it, is to give it a sniff. Lamb should smell fresh and slightly sweet. Mutton, on the other hand, tends to have a much stronger, more pungent, and even “gamey” aroma.
This difference in smell comes from the concentration of fatty acids and other compounds that build up as the animal ages. The older the sheep, the stronger the smell.
Cooking Methods: Tailoring to the Meat’s Characteristics
The best way to cook lamb or mutton depends on which cut you’re using and how old the animal was at slaughter.
Lamb Cooking Methods
Young lamb is tender and adapts to a variety of cooking methods. You can grill it, roast it, or pan-fry it, depending on your preferences.
Tender cuts like the rack or leg are ideal for roasting in the oven, while other cuts can be grilled or pan-fried.
Consider dry brining or salting lamb before you grill it. These techniques will help tenderize the meat and bring out its flavor.
Mutton Cooking Methods
Mutton, on the other hand, is best when it’s cooked slowly. Braising and stewing work well to tenderize the meat and allow the flavors to develop.
Tougher cuts, such as the shoulder, are great for braising, while stewing is an ideal way to tenderize mutton and create a rich, flavorful dish.
Price and mislabeling: a consumer concern
When you’re shopping for meat, it’s important to understand that there’s a significant price difference between lamb and mutton.
Lamb is generally more expensive, sometimes 60% to 70% more expensive than mutton. While prices vary depending on the cut and location, you can generally expect to pay $18 to $40 a pound for lamb, while mutton might run you $9 to $12 a pound.
The high price of lamb is one reason some unscrupulous vendors mislabel mutton as lamb, especially in the U.S. One study conducted in Los Angeles and New York found that 23% of the samples they analyzed were mislabeled.
When you’re buying lamb, it’s a good idea to be alert and ask questions about the meat’s origin and age.
Regional Preferences: Where Lamb and Mutton Reign
In the United States, lamb tends to be much easier to find and more popular overall. You’ll see it on menus and in grocery stores far more often than mutton.
However, in many parts of the Middle East and Europe, mutton is much more common.
These preferences are linked to historical and cultural factors. In some regions, older sheep were traditionally more readily available and affordable. Also, certain cuisines developed around the stronger flavor of mutton, making it a staple ingredient.
Why Americans Don’t Always Like Lamb (and Might Actually Be Tasting Mutton)
A lot of Americans say they don’t like lamb because of its “gamey” flavor. But it’s possible that some of the lamb sold in the U.S. is actually mutton. Mutton has a much stronger flavor than lamb, and it might not appeal to people used to milder meats like beef and chicken.
If you want to try lamb, make sure you buy it from a reputable butcher or grocery store. That way, you can be sure you’re getting what you pay for.
Goat Meat vs. Lamb and Mutton: Clearing the Confusion
Goat meat is sometimes confused with lamb and mutton, but it’s different. Goat has its own distinct flavor. The texture is also different. You’ll usually find that goat meat is leaner than either lamb or mutton.
Conclusion
Lamb and mutton differ in age, taste, texture, color, and even smell. Because of these differences, they often require different cooking methods to bring out their best qualities.
Knowing the distinctions between lamb and mutton can help you make informed decisions when shopping for meat and when deciding how to prepare it. While lamb offers a milder flavor and more tender texture, mutton delivers a richer, more robust taste that some people find particularly appealing.
Whether you prefer the delicate taste of lamb or the bold flavor of mutton, both offer unique culinary experiences worth exploring and appreciating.