Reference > Food Descriptions > M > Mutton > Mutton


Mutton is the meat obtained from the sheep. The animal is usually about three years of age when killed. Like beef, mutton needs to hang a few days before using. It is considered as nutritious and as easily digested as beef. Its strong flavor may be destroyed by removing the "pink skin" and much of the fat. The latter has such a strong flavor, that it cannot be used for cooking unless it is tried out with onion, apple, and dried herbs. Mutton fat so prepared is sometimes termed savory fat. It is thought that the fat dissolves certain flavoring materials present in the fruit, vegetable, and herbs. The caramelized carbohydrate formed by browning the apple and onion also adds to the flavor.

Mutton fat is useful for soap-making.


School and Home Cooking (1920).


Print recipe/article only

comments powered by Disqus