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How does lamb differ from mutton?
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meat processing
A butcher cutting beef.
The primary difference between lamb and mutton lies in the age of the sheep at the time of processing. Lamb is the flesh of a sheep under one year old, while mutton refers to the meat of a mature ram or ewe that is at least one year old (or, in some processing contexts, older than two years).12
These age differences result in distinct physical and culinary characteristics:
- Flavor and Texture: Lamb is known for a mild, delicate flavor and tender texture, whereas mutton has a stronger, more intense flavor and a tougher consistency due to the increased rigidity of connective tissue in older animals.13
- Appearance: The lean meat of lamb ranges from light to dark pink, while mutton is light to dark red. Additionally, the fat and bones of lamb are softer and lighter in color, whereas the fat of mature sheep is harder and whiter, and the bones become extremely hard and porous.1
- Terminology: Sheep between 12 and 20 months old are sometimes referred to as yearling mutton or hogget.1