MOUTON
Mutton and Lamb
MUTTON
In general, t his name may be given t o t he meat of a ship slaught ered when
more t han one year old. The meat of a younger ship is known as lamb. However,
since mutt on dose not have t he good reput at ion it once had, it is quiet common for
meat from an older sheep t o be given t he label “ LAMB” .
In Vict orian t imes and lat er, mutt on was considered for superior t o lamb,
since it had more flavor. Today, however, t he more t ender and succulent meat is
preferr ed and lamb is more popular. Cut s of mutt on are t he same as for lamb, t
hough larger, and t he meat is darker in color wit h a str onger flavor. Mutt on is
braised best or boiled, or cooked in a tr adit ional dish, such as Lancashire Hot Pot or
Irish St ew t hough even t his classic dishes are usually cooked wit h lamb t hese days.
Recipes for mutt on can be found in older cookery books. Roast or boiled mutt on is tr
adit ionally served wit h onion or caper sauce.
It may be He-goat or She-goat . W e ca get lot s of part from t he carcass of
goat . But as a quest ion of yield we generally go for t he hind or back leg port ion and
shoulder or front leg port ion. In case of hind or back leg port ion t he yield of boneless
mutt on is 50% . But in case of wit h bone curr y cut , t he yield is 80% . For t he
preparat ion of Biriyani, we generally go for t he Riwaji He Goat , i.e. t he goat cont
ains lot s of fat in it and t he fat should be properly distr ibut ed. For t he Biriyani, from
1 kg. of mutt on we can get maximum 10 pieces. In case of normal curr y cut from 1
kg. of mutt on we can get maximum 20 -22 pieces. For t he shoulder or front leg port
ion t he yield of flesh is much more. But t his is generally used for mincing process.
LAMB
Sheep have been domest icat ed all over t he world for t housands of years and
are breed for t heir wool as well as t heir meat . In Vict orian t imes t he meat of an
older sheep was preferr ed and known as mutt on. Now a days, mutt on is considered
t ough and only fit for boiling, and t ender young lambs, killed before t hey are a year
older, are preferr ed. Most of t he lamb available in Brit ain is home produced or
import ed frozen from New Zealand where it is produced on a massive scale. It is an
import ant meat in many countr ies, specially t hose where beef and pork are not eat
en, such as in many Middle East ern countr ies.
The meat of young sheep is part icularly t ender and all t he joint s can be roast
ed. This is because lambs are slaught ered before t heir connect ive t issues become t
ough, so t he t issues dissolve easily in t he meat s nat ural juices during cooking. Cut
s, such as chops and cut let s from t he neck, are also suit able for gr illing or frying.
Ot her neck cut s are ideal for casseroles, st ews and pies.
The fat in lamb should be crisp and whit e wit h t he lean fine-grained, firm and pinky-
brown. There is usually very litt le grist le. Freshly cut surfaces should be look slight
ly moist and t he bones be pinkish whit e.
Cuts & Methods of cooking :-
1. SCRAG & MIDDLE NECK are usually sold as neck cut s on t he bone and used
for st ewing or braising. They are t he tr adit ional cut s for Irish St ew or Lancashire
Hot Pot . The main ‘Eye’ of lean meat from t he middle neck is now sold as ‘f illet of
lamb’ and is ideal for gr illing.
2. SHOULDER is a succulent , t ender roast ing joint , whet her on t he bone, or
boned,
st uffed and rolled. Sold whole or halved int o blade and knuckle, bot h of which are
good for roast ing or braising. The shoulder or forequart er can be cut int o chop size
port ions which are ideal for gr illing or braising.
3. BEST END OF NECK can be purchased as a roast ing joint wit h a row of 6 or 7 rib
bones.
The but cher will chine t he back bone, t o make carving easier. This is somet imes
called ‘rack of lamb’. It can be roast ed on t he bone or boned, st uffed and rolled. It is
also sold as cut let s wit h 1 rib bone t o each, for gr illing or frying. W hen boned and
rolled, t hey are called noisett e. 2 best end necks joined t oget her and curved, bones
out wards, make a ‘crown roast ’. Facing each ot her, fat side out wards, t hey make a
‘guard of honor’. Bot h t hese special occasion dishes can be st uffed before roast ing.
4. LOIN consist s of bot h chump and loin chops. It can be roast ed in t he pieces, or
boned, st uffed and rolled. Loin is usually divided int o loin end and chump end, and cut
int o chops for gr illing or frying. Chumps chops are recognizable by t he small round
bone in t he cent er, loin chops are recognizable by t he small ‘T’ bone.
5. SADDLE OF LAMB is a large roast ing joint for special occasion, which is t he
whole
loin, from bot h sides of t he animal, left it one pieces. Double loin chops (Barnsley
Chops) are cut from a saddle of lamb. It is available t o give t he but cher not ice if you
require t hese cut s.
6. LEG is an excellent roast ing joint on t he bone or boned, st uffed and rolled. The
leg is
oft en divided int o fillet end and shank end. The round leg bone st eaks are bett er for
boiling or braising t han gr illing and frying.
i7. BREAST is a long, t hin cut , str eaked wit h fat and lean. W hen boned, rolled and
st uffed, it is t he most economical cut s for roast ing or braising. Riblet s of lamb
breast make a suit able alt ernat ive t o pork spare ribs for barbecuing, pan roast ing,
gr illing et c.
8. MINCED OR DICED LAMB is a quick and convenient way t o purchase lamb for
dishes such as Shepherd’s Pie, Moussaka, Kebabs , Casseroles, St ews et c.
SCRAG
MIDDLE NECK
BEST END
OF LOIN
LOIN CHUMP
KNUCKLE
SHOULDER LEG
BREAST
BLADE
KNUCKLE
MUTTON OR LAMB
