Mutton

Mutton is meat from a domestic sheep that is at least one year old. It is typically more mature and has a stronger flavour than lamb. The meat is usually cut into joints or smaller pieces for cooking.

Mutton is used as a primary protein source in various dishes, particularly in traditional British and Irish cuisine. It is often found in slow-cooked stews, pies, and soups, where its rich flavour can develop. Manufacturers may use it to provide a distinct, savoury taste and texture.

Mutton is a source of protein, iron, and B vitamins. As it is a whole food and not a food additive, it is not listed on the Register of Food Additive Authorisations. Dietary guidelines from the NHS suggest that red meat, including mutton, can be part of a balanced diet, but consumption should be moderate due to its saturated fat content. Evidence does not suggest specific health risks at typical consumption levels.