mutton, flesh of mature sheep prepared as food (as opposed to the flesh of young sheep, which is known as lamb). Mutton is deep red with firm, white fat. In Middle Eastern countries it is a staple meat, but in the West, with the exception of Great Britain, Australia, and New Zealand, mutton and lamb comprise only a small proportion of the total meat consumption. In the United States the flesh of lambs six weeks to three months old is preferred. The cuts are leg, loin (chops and roasts), rack (rib chops and French chops), chuck, breast, and flank. The kidneys, heart, and sweetbreads are especially delicate.

The Columbia Electronic Encyclopedia, 6th ed. Copyright © 2012, Columbia University Press. All rights reserved.

More on mutton from Fact Monster:

  • lamb - lamb: lamb: see mutton; sheep.
  • Shropshire sheep - Shropshire sheep Shropshire sheep, mutton breed developed from the native sheep of Shropshire and ...
  • Southdown sheep - Southdown sheep Southdown sheep, mutton breed of sheep originated on the South Downs of Sussex, ...
  • wool: Wool Types - Wool Types Wool is classed as follows: fine, usually short-staple wool of Merino fineness and ...
  • Suffolk sheep - Suffolk sheep Suffolk sheep, relatively large breed, developed in England, well-known for its high ...

See more Encyclopedia articles on: Food and Cooking

Play Hangman

Play Poptropica

Play Quizzes

Play Tic Tac Toe