| Share
 

mutton

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 Infoplease:

See more Encyclopedia articles on: Food and Cooking


Premium Partner Content
HighBeam Research
Documents Images and Maps Reference
(from Newspapers, Magazines, Journals, Newswires, Transcripts and Books)

Research our extensive archive of more than 80 million articles from 6,500 publications.

Additional search results provided by HighBeam Research, LLC. © Copyright 2005. All rights reserved.

24 X 7

Private Tutor

Click Here for Details
24 x 7 Tutor Availability
Unlimited Online Tutoring
1-on-1 Tutoring