Mutton is meat of an adult lamb. Mutton generates a better taste, but it can be difficult if not prepared effectively. The best way to prepare mutton is very long and slow cooking for example braising, stewing, slow roasting and barbeque. It is very much favorite in Middle East and British cuisines. It is already sold chopped or diced in many countries.
This meat is particularly excellent for cakes and puddings, slow-cooked curries, braises and pot-roasts. The taste of the mutton during the slow cooking provides an eating experience that is truly delightful. Mutton is significantly unappreciated sometimes. The cuts are just like lamb but are generally bigger, deeper in color with a better taste. Mutton should be selected in rich brown color. Meat with dull color or yellow fat should be avoided. It lacks softness like lamb because it contains more fats.