Lamb or Mutton?

Until the mid-20th century, most people ate the strong-flavoured, mature sheep which had grazed on the rough heather hills for many years. A little would be eaten fresh, but most was saved for winter use in a salt pickle. Until a process of re-education by the meat industry took place, in the second half of the 20th century, tender, milder-tasting, and more quickly cooked lamb was a rarity. Mutton was the norm.

Embodying the meaty equivalent of wisdom which comes with age, the flavour of over-the-year-old mutton is more complex. More suitable for use in slow-cooked broths and stews. This may not be the most popular late 20th century style and mutton may be a rarity for most, but the old taste is not entirely forgotten.