What we cut
| Cut | What it's like | Cook it as | Ask for | Recipes |
|---|---|---|---|---|
| Mutton on the bone | Darker and firmer than lamb, with a deeper flavour. | Mutton curry, Yakhni pulao, Scotch broth, Haleem | Mutton on the bone, curry cut. | Mutton curry (bhuna gosht), Yakhni pulao |
| Boneless mutton | No bones to work around, for stews, haleem and curries. | Haleem, Boneless curry, Korma | Boneless mutton, cubed. | Haleem |
| Mutton mince | Rich, full-flavoured mince for kebabs and keema. | Keema, Kofta, Kebabs | Mutton mince with some fat for kebabs. | Keema matar |
Lamb or mutton?
Lamb comes from a young sheep, usually under a year old: pale, tender and mild. Mutton comes from an older sheep: darker, firmer and deeper in flavour. Many of our customers prefer it for curry and pulao. We always label which is which.
How to cook mutton tender
Low and slow with the lid on. Allow 1½ to 2½ hours for a curry, or about 35 minutes in a pressure cooker. Brown it well first, and don't add the potatoes until the meat is nearly done.
Recipes with mutton
Questions
Is your mutton goat?
No, our mutton is from sheep. In Pakistan and India 'mutton' often means goat, so a recipe from there may mean goat meat. Sheep mutton works in all of them.
Can I use mutton instead of lamb?
Yes, in any slow-cooked dish. Add 45 minutes to an hour to the cooking time.
Why is my mutton tough?
It hasn't cooked long enough. Keep it simmering gently, covered, and check every 20 minutes.