Mutton

As cited earlier, mutton is the meat of adult sheep (ewe or wether) “having two or more incisors in wear.” In keeping with the rule “the darker the color, the older the animal,” mutton meat is dark red with firm, white fat. Although mutton represents only a fraction of the meat consumed in North America, it is commonly used in England, Scotland, Wales, Australia, and New Zealand. In the Middle East and India, mutton is considered a staple meat.

The cuts are leg, loin (chops and roasts), rack (rib chops and French chops), chuck, breast, and flank. Delicacies include heart, kidneys, and sweetbreads (thymus gland and pancreas).