Mutton and Lamb

Appears in

Published 1903

About

From a culinary standpoint there are three kinds of meat provided by the sheep. These are:

Mutton—which, correctly speaking, comes from the adult animal.
Lamb—which comes from the young weaned animal and is more highly esteemed the younger it is.
House or Young Lamb—this is the young unweaned animal which has not commenced grazing. The Pauillac lamb is the most perfect example of this type.

Ordinary, or as it is sometimes called, grass lamb, is scarcely distinguishable in taste from mutton, excepting the flesh is more tender and delicate; thus the same recipes are suitable for either, taking into account the need to adjust the cooking times in keeping with the quality of the meat.