What are the characteristics of mutton?
Mutton has many benefits:
What is the nutritional value of mutton?
Sheep or lamb, what am I actually eating?
Sheep ? Lamb ? It’s not always easy to know what you’re eating. However, it’s all about age. The lamb is the name given to the little animal, it is raised up to the age of 12 months before being slaughtered. After this age, the sheep is slaughtered after 24 months.
Are sheep and lamb good for health?
Mutton – like all meats – represents an excellent source of protein† As ANSES points out, proteins are part of the three main families of macronutrients that are essential for the proper functioning of the human body: “They are essential to the body and play a structural role (at the muscle or skin level) but are also involved in many processes such as the immune response (antibodies), the transport of oxygen in the body (hemoglobin), or even digestion (digestive enzymes)”.
In detail, proteins participate in the renewal of muscle tissue, appendages (hair, nails, body hair), bone matrix, skin. In addition, they are necessary for many physiological processes, for example in the form of digestive enzymes, hemoglobin, hormones, receptors or immunoglobulins (antibodies). this flesh, rich in proteinsis therefore interesting as part of a balanced diet.
Another health benefit of sheep: the high iron content. Indeed, mutton therefore improves the process of cell division. Iron is a component of hemoglobin, this protein is responsible for transporting oxygen from the lungs to the body cells. Mutton is also an excellent source of phosphorus, which is helpful for bone and tooth health.
A piece of mutton is also interesting for the intake of magnesium and zinc† Magnesium is essential for bone health and tooth formation. It is also involved in the functioning of nerves and muscles. In addition, the zinc contribution in the meat of the sheep should not be neglected. This trace element plays a role in immune reactions, fetal development, wound healing, taste perception, skin quality, etc.
B2, B3 or B12, mutton provides many vitamins. Mutton also contains vitamin B12, which contributes to the proper functioning of the nervous system and the normal formation of red blood cells. This vitamin is supplied only by food and mainly during the consumption of meat, eggs and fish. Mutton is also an interesting source of vitamins B2 and B3, it is good for the brain function†
Is Lamb a Fatty Meat? How many calories in mutton and lamb? What are the benefits of this fat?
Mutton is fattier and less tender than lamb. Mutton is rich in saturated fatty acids that can promote cardiovascular disease. Sheep cuts show a significant amount of lipids. But good news, this meat also contains good fatty acids, including monounsaturated fats. It is therefore recommended not to consume it too often. When making your choice at the butcher or on the stalls of your supermarket, rather less fatty pieces such as lamb, kidneys or chops. In addition, the lamb is a particularly tender piece that can be roasted or grilled. Conversely, the lamb shoulder is one of the fattest cuts.
sheep ID card
Mutton is a red meat that belongs to the goat family. In 2018, the French livestock numbered 7.2 million sheep. Most of the animals are found in the Nouvelle-Aquitaine region and Occitanie. In the rest of the world, a large proportion of sheep are raised in New Zealand and other countries in Europe. Mutton is distinguished from other meats by its rather pronounced taste and smell.
How do you choose your mutton well?
When choosing lamb or mutton, it is important to ensure its firmness. On the color side, the meat should have a dark red color.
How to store mutton?
The meat can be kept in the refrigerator for up to three days. If you don’t think you will consume your meat that quickly, it is entirely possible to freeze it – before or after cooking. This gives you six months to take your meat out of the freezer and prepare a tasty dish.
How to cook mutton and lamb?
Sheep and lamb are used in many dishes. This meat is easily available in multiple recipes. For tasty dishes it is essential to choose tender and good quality pieces. In the kitchen, it is recommended to cook it with the bone, so that the meat retains all its flavor.
if you like that the mutton tastes too strong, check out this trick. To reduce this strong taste a bit, it is possible to marinate it in a sauce with herbs for several hours – even a whole day – before cooking.
To avoid any risk of disease, it is recommended to cook ground lamb until the temperature reaches 68°C. In general, lamb offers all its flavor qualities when cooked to a medium rare color.
For recipes you can do easily a nice leg of lamb† Pour cela, tenter de dénicher un agneau des pres-sales c’est-à-dire que les animaux se nourrissent avec des plantes salées par les embruns de la mer. Ces agneaux ne se vendent pas à toutes les saisons mais que pendant l’ autumn. To enjoy, the recipe is very simple. Place your leg of lamb in the oven after slathering it with mustard and rosemary leaves and pieces of garlic on top of the meat. Wait about thirty minutes while the meat gently cooks at 240 degrees. Depending on the country, the lamb is available in different ways with a wine sauce or a spice puree. If you can’t find a leg, you can adapt the same recipe with a lamb shoulder.
Another variation of mutton and lamb: Stew† In North Africa, locals also cook minced lamb in a tagine dish. The pieces of meat are then baked with spices. These recipes often require long cooking times and can be prepared the day before.
Lamb navarin is a recipe in which the pieces of meat are stewed in a baking dish. Of course, mutton or lamb is also served with couscous. For amateurs it is also possible to eat mutton, liver, kidneys, etc.
What should you pay attention to when cooking?
When cooking lamb and mutton, it is important not to char the cuts of meat, as this could promote the formation of potentially carcinogenic substances.
Info in +
It exists more than 200 sheep breeds† Present on all continents, it is also highly valued for its wool. Ewe’s milk – produced to feed lamb – is used in the composition of feta, ricotta and Roquefort.