| The Columbia Encyclopedia, Sixth Edition. 2001-07. |
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| mutton |
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| flesh of mature sheep prepared as food (as opposed to the flesh of young sheep, which is known as lamb). Mutton is deep red with firm, white fat. In Middle Eastern countries it is a staple meat, but in the West, with the exception of Great Britain, Australia, and New Zealand, mutton and lamb comprise only a small proportion of the total meat consumption. In the United States the flesh of lambs six weeks to three months old is preferred. The cuts are leg, loin (chops and roasts), rack (rib chops and French chops), chuck, breast, and flank. The kidneys, heart, and sweetbreads are especially delicate. |
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| | | The Columbia Encyclopedia, Sixth Edition. Copyright © 2007 Columbia University Press. |
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