The meat between lamb and mutton is called hogget, which comes from sheep between roughly 12 and 24 months old, offering a richer flavor and darker color than lamb but less intense than mutton, bridging the gap in tenderness and taste as the animal matures. While lamb is young (under 1 year), mutton is from older sheep (over 2 years), making hogget the perfect intermediate option for those seeking more depth than lamb without the strong taste of mutton, notes The Farmers Lot and Border Park Organics.
HOGGET (11 months to 24 months old)
For years there has been very little definition of when lamb is no longer lamb and when it is something else. Everyone has heard of mutton, but hogget? Simply put, hogget is a juvenile sheep either a young ewe or tup over 11 months old to 24 months.
Hogget is a sheep aged between one to two years. Opting for hogget or mutton means the sheep have had the time to mature at pasture, and it shows, as the meat has more fat and a greater depth of flavour.
Mutton – Mutton meat is darker than both lamb and hogget, has a deeper flavour and is often tougher and fattier, requiring a slow cooking method to produce the most desirable results. For identification purposes, true mutton is stamped with blue dye.
Hogget and mutton have a stronger flavour than lamb because they contain a higher concentration of species-characteristic fatty acids and are preferred by some.
Did you know that mutton is not really bad for health contrary to what doctors suggest and most of the research comes from the west talking about the lamb. In fact, mutton in the Indian context is goat meat. It is a rich source of protein and several minerals and vitamins, including vitamin b 12.
In India, mutton or goat is more widely available and used in curries than lamb. Lamb is a popular alternative to mutton or goat in the UK, and is found in many Indian restaurants and takeaways. It has a distinctive flavour that sets it apart from other meats, such as beef and pork.
Lamb is typically leaner than mutton, making it a healthier choice for those watching fat intake. Both are rich in protein, iron, and B vitamins, but lamb has a lower fat content.
Australia is the second largest sheep producing country globally and lamb and mutton production is the second largest meat industry within Australia. Yet Australians eat very little mutton or offal.
Mutton is older than a year, generally 2 to 3 years old. Lamb is about 60 to 70% more expensive than Mutton. Lamb is tender and can be fried or grilled. Mutton is tougher and needs slow cooking.
The most unhealthy meats are processed meats (bacon, hot dogs, salami, deli meats) due to high salt, fat, and preservatives (nitrates/nitrites) linked to cancer, heart disease, and diabetes; followed by fatty red meats (beef, lamb, pork) and charred/burnt meats cooked at high temperatures, which form carcinogens; while even poultry becomes unhealthy with skin, heavy breading, and high sodium.
> Fairbanks guesses most folks simply have no experience with eating goat – or perhaps have had an unpleasant one eating curry cooked with older goat, which might have a gamey taste or tough texture. > Another hurdle for goat meat: Consumers don't see it on menus.
In the Caribbean, Asia, Bangladesh, Nepal, Sri Lanka, Pakistan and India, the word “mutton” is often used to describe both goat and sheep meat. Goat is a staple in Africa, Asia and South/Central America, and a delicacy in some European cuisines It is eaten by a huge percentage of the worlds population (60-70%).
You must not eat the lamb raw or boiled in water. You must roast the whole lamb over a fire. The lamb must still have its head, legs, and inner parts. You must eat all the meat that night.
Naturally raised heritage breeds are raised without the use of steroids, preservatives or other chemicals, providing healthier meat for you and your family. Because they are raised naturally, they are also better for the environment rather than commercial hybrid breeds.
Goat meat is the meat of the domestic goat (Capra hircus). The term 'goat meat' denotes meat of older animals, while meat from young goats is called 'kid meat'. In South Asian cuisine, goat meat is called mutton, along with sheep meat.
The term "halal" refers to food that is permissible according to Islamic law, encompassing not only the method of slaughter but also the overall treatment of animals. For Muslims, consuming halal lamb is more than a dietary choice; it expresses faith and gratitude.
In Australia, a ribeye steak is most commonly called a Scotch fillet, though sometimes it's still referred to as ribeye, especially the bone-in versions which might also be called a Cattleman's Cutlet. Both names refer to the tender, well-marbled cut from the rib section, known for its rich flavour and juiciness.
The most consumed meat in Australia is overwhelmingly chicken, making up nearly half of all meat eaten, with Australians consuming around 48-50kg per person annually due to its affordability, versatility, and convenience compared to beef, lamb, and pork, whose consumption has declined relatively.
Mutton has a greater depth of flavour and more fat. It can be cooked in a similar way to lamb shoulder and leg. Try slow-cooking until meltingly tender. Treat prime cuts of mutton, like chops and steak, just like lamb and serve pink.
go for turkey and chicken without the skin as these are lower in fat (or remove the skin before cooking) try to limit processed meat products such as sausages, salami, pâté and beefburgers, because these are generally high in fat – they are often high in salt, too.
Lamb is full of essential vitamins and minerals, including vitamin B12, iron and zinc. It was also found that lamb has more omega-3 fatty acids compared with other meats such as beef. You are probably aware that omega-3 promotes joint, heart and brain health, but did you know it can also help you sleep better?
According to the statistics released by the United Nations Food and Agriculture Organization, Mongolians consume an astounding 145 LB per person annually. This insatiable appetite for lamb and mutton stems from a long-standing pastoral tradition. In comparison, Americans consume only 1.3 LB per person yearly.
In Hindu Puranas, Vishnu is a strict vegetarian god, but Shiva eats whatever he is given and the Goddess loves blood. Again this is not a strict rule. For when Vishnu descends as Ram, he hunts deer for food (an idea that many vegetarian Hindus reject rather violently).