What is the difference between lamb and mutton

Lamb meat taken from a less than 3-month-old sheep is called spring lamb. Spring lamb has an extremely tender texture. However, compared to regular lamb, the flavor of spring lamb is quite mild. The three most cooking methods in preparing lamb are braising , roasting and grilling. If you plan to use lamb inside your burger or if you are into lamb chops, grilling or barbecuing the lamb meat over hot coals would be ideal.

It is always better to dry brine and salt the lamb meat for around 40 minutes before cooking. This helps the meat proteins to easily break down.

Lamb meat has more fat and cholesterol and can be the right choice for people who prioritize organoleptic qualities. In contrast, goat meat has lower amounts of fat and more protein and can be advisable for people trying to lead a healthier lifestyle. The source of all the nutrient values on the page excluding the main article the sources for which are presented separately if present is the USDA's FoodCentral.

The exact links to the foods presented on this page can be found below. Goat vs Lamb and mutton - Health impact and Nutrition Comparison. Nutrient e. Introduction Goats and sheep, a young sheep being named lamb, both being mammals and belonging to the Bovidae family , have many similarities. Nutrition Both goat and lamb meats are classified as red meats, however their nutritional composition is quite different.

Vitamins Lamb meat or mutton has moderate amounts of vitamin D and vitamin B6, whereas goat meat completely lacks in those. Minerals Goat meat is higher in iron, potassium and copper, zinc and phosphorus, whereas lamb meat contains more magnesium. Health Impact Goat meat , having more protein and less fat compared to lamb and mutton, i s considered to be leaner and overall a healthier choice, however when it comes to micronutrients, both meats contain different valuable minerals and vitamins.

One study showed that mean thyroid volume was significantly lower in those subjects who consumed lamb or goat meat more than once a week 7 For all the positive effects these meats have on health, the consumption still has to be moderated. Much like other red meats, lamb and goat can increase the chances of colorectal and nasopharyngeal cancers, as well as lung and pancreatic cancers 8 Antibiotics, approved by the U. Prices Goat meat is cheaper by around 2 dollars. In recent years the consumption of lamb, mutton and goat meat has been growing in China, South Korea and decreasing in Spain and Denmark 14 Summary All in all, both meats can be equally recommended for consumption depending on personal preference and health status.

Author name: Victoria Mazmanyan. Mineral Comparison Mineral comparison score is based on the number of minerals by which one or the other food is richer. The "coverage" chart below show how much of the daily needs can be covered by grams of the food. Contains less Sodium Equal in Calcium - Equal in Phosphorus - Vitamin Comparison Vitamin comparison score is based on the number of vitamins by which one or the other food is richer.

The summary score is calculated by summing up the daily values contained in grams of the product. Obviously the more the food fulfills human daily needs, the more the summary score is. Macronutrient comparison charts compare the amount of protein, total fats, and total carbohydrates in grams of the food. Count: We have sent you a verification email. To verify, just follow the link in the message. Now Reading: Where do lamb and mutton come from? Share fbshare twshare pinshare Comments 0.

Where do lamb and mutton come from? People, especially in India, have often associated lamb with meat from sheep, and mutton with meat from goat. Meat from goat is actually called chevon. Here, the word mutton is used interchangeably between sheep and goat, but since Indians mostly consume goat, it is the widely accepted term for goat meat. Therefore it is not completely wrong to refer to goat meat as mutton.

Most of the differences between lamb and mutton stem from the age of the animal. Flavour Lamb: mild and delicate Mutton: rich and bold Colour Lamb: tender pink to pale red Mutton: deep red Texture Lamb: tender Mutton: firm readmore. There are three popular methods used for cooking lamb - grilling, braising, and roasting. Grilling is preparing the meat over hot coal, and is most suitable for making burgers or lamb chops. In braising, the meat is first browned in fat and then put in a covered utensil with a small amount of liquid.

It can be done on a stove or oven. This method is most suitable for tougher cuts like the shoulder. Roasting is cooking the meat uncovered, which makes the outside of the meat brown and the interior moist. This method is most suitable for tender cuts like the rack of the leg. The most popular method to prepare mutton is to slow cook, or stew it. Since mutton is a tougher meat with more fat, slow cooking methods like stew tenderizes the meat and brings out the flavour.

Mutton and lamb are highly nutritious, with both providing a high amount of protein. Some people have acquired a taste for the older animal, and prefer the strong taste it provides. The best cuts of mutton are usually the loin, rib and rump. Lamb shoulder is a cut that can be boned, stuffed and rolled, or cut into shoulder chops. Rib chops are a cut that gives you the lamb chops , or rack of lamb when chops are left intact in one piece.

Lamb breast has a lot of connective tissue and cartilage, and is often used to make ground lamb. The neck is another tough cut that is used to make slow cooked stews. Since the legs are being used all the time the muscles and connective tissue are not very tender. The best way to cook the lamb shank is low and slow, getting it as tender as possible.

Lamb loin is one of the most tender and sought after parts of the animal, this is the cut we get loin roast, and loin chops from. The sirloin cut is commonly cut into chops and steaks. The flank is usually braised, slow cooked, or used for ground lamb.

Leg of lamb is typically cooked whole, although it can be cut into pieces and cooked in other ways. The cuts are similar to lamb, but the flavor profile is the thing that differs the most. The shoulder is often boned, stuffed and rolled, or cut into shoulder chops. Mutton breast is a cut that has a lot of connective tissue and cartilage and typically used for ground meat.

The neck is another tough cut that can be used for stews, or marinated overnight for delicious shish kabobs. The shank is tough on any animal and must be cooked low and slow, otherwise you end up with an incredibly tough piece of meat.

The loin is one of the most tender cuts of meat from a sheep, and delicious cut into cubes for a barbecue. The sirloin cut is used for chops and steaks, and the flank is usually braised, slow cooked, or used for ground lamb.