The USDA highlights that average U.S. beef consumption is about 67 pounds per person annually, while lamb consumption is only 0.7 pounds, primarily during holidays.
Chef Wissam Baki explains the difference between mutton and lamb lies in age: mutton comes from older sheep, offering a stronger flavor but tougher texture.
Baki suggests that lamb, suitable for quick cooking methods, should be grilled for just two or three minutes per side for optimal tenderness.
For mutton, Baki recommends slow cooking methods, such as braising or stewing, to tenderize the meat and enrich its robust flavor.
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