– 1½kg mutton or lamb with bones and fats
Rich in complete protein, iron (especially in mutton), B vitamins, and zinc; higher fat content compared to lean cuts, though predominantly in the form of saturated and monounsaturated fats that render during cooking.
About
Mutton and lamb are cuts of meat derived from sheep (Ovis aries), distinguished by the animal's age at slaughter. Lamb comes from animals less than one year old, while mutton comes from animals over two years old. Mutton is characterized by darker red meat, a more pronounced flavor, and higher fat content compared to lamb's paler, milder flesh. The presence of bones and fat—whether from shoulder, neck, leg, or rib cuts—adds crucial flavor, collagen, and richness to the meat. These tougher, more flavorful cuts benefit from slow, moist cooking methods.
Culinary Uses
Mutton and lamb with bones and fats are essential in braised dishes, stews, curries, and stock-making across Middle Eastern, South Asian, Mediterranean, and British cuisines. The bone structure and marbled fat render during long, slow cooking, creating rich sauces and tender meat. Common applications include Moroccan tagines, Indian curries (rogan josh, korma), Irish stew, Middle Eastern kharout, and French navarin. The collagen in bones converts to gelatin, enriching broths. Bones should be left intact or cracked to maximize extraction of marrow and mineral content during braising or boiling.