Lamb and Mutton

Lamb and mutton are the meats of the domesticated sheep (Ovis aries). The meat is termed “lamb” from birth until about eighteen months, when the characteristics of the flesh, bones, and joints begin to change. By about two years, the meat becomes mutton, with a higher percentage of fat and a richer flavor. Like all red meats, lamb and mutton are high in proteins, amino acids, B vitamins, niacin, zinc, and iron. Despite their many positive culinary and nutritional characteristics, the meats have never found much favor with American palates.