Mutton biryani

What Kind of Meat is Mutton? In certain parts mutton biryani the world, mutton is a dish that is frequently enjoyed. Depending on where you live, this meat could be a dish that you are very familiar with.

If not, you may be curious about what mutton is and how to prepare it. First, there are important distinctions to make about this meat because there are some misconceptions about which animal it comes from. The Middle East is home to many famous recipes that use mutton. After being used for their milk and wool, sheep can be slaughtered for mutton when old. Mutton Stew Generally, mutton comes from a sheep that is over two years of age, not a younger animal. The sheep may be male or female, although meat from rams can be extremely gamy due to their hormonal balance.

The meat is tougher because the animal is older, but it also has a more developed flavor. Lamb, on the other hand, comes from a sheep which is less than one year old. In many countries, the bulk of the available lamb on the market is from sheep under six months of age. Many people who express distaste for lamb have experienced overcooked lamb which tends to be bland, dry, and chewy.

Mutton Mixed with Hoggett In some countries, meat from sheep between one and two years of age is called hoggett. Because these sheep are of an intermediate age, hoggett is not as tender as lamb, but not as tough as mutton, either. Some recipes call specifically for hoggett, while other cooks may prefer it because it mixes a bit of the best of both meats. Mutton is an efficient food, because it takes advantage of the myriad uses of sheep. A sheep used for its meat may first be used for wool and milk, or to produce lambs to strengthen the herd.

As sheep age and become less economically valuable, they can be converted to mutton. Mutton Curry and Roasted Mutton Mutton stew or curry is a common dish in middle eastern cuisine. Since stews and curries lend themselves well to slow cooking, mutton is an ideal meat for them. It may also be roasted, although the roasting needs to be performed at a low temperature to keep the meat tender as it cooks. Many Indian dishes feature mutton, because beef is not eaten in most of India. It pairs particularly well with the heavy spices used in a great deal of Indian cuisine, and it can be roosted in tandoori ovens, slowly simmered in curries, or even fried in some dishes.