Lamb is the young sheep, typically up to one year old, while mutton is usually aged two to three years before consumption. That age difference results in differing tastes and texture, which determine the cooking techniques, according in Baki. 'When cooking mutton, which comes from older sheep, you'll need to account for its stronger, gamier flavor and tougher texture, often requiring longer, slower cooking to tenderize.'
Baki explains, 'Lamb, from younger sheep, is generally more tender and milder in flavor, allowing for quicker cooking methods and less need for extensive marinating or braising.' This distinction is vital for home cooks looking to elevate their lamb dishes without running into preparation mishaps.
Lamb is a favored food in Lebanon and other Middle Eastern and Mediterranean countries, giving rise to a plethora of tasty mutton and lamb recipes. However, lamb in particular also appears in many European and British dishes, including shepherd's pie in England and Ireland.
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