What is a Mutton Chop?

What is a Mutton Chop

What is a Mutton Chop? Mutton chops are often brilliant red, delicious, and fatty. Although it is not often consumed in the United States, it is a favorite delicacy in the Middle East and Europe.

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A mutton chop is a tiny piece of meat from a mature sheep that contains a bone. Although mutton chops are often sliced from the sheep’s ribs, they may also be cut from other sections of the animal such as the neck, legs, and shoulders.

What is a Mutton Chop
What is a Mutton Chop

What is the origin of the term “mutton chop”?

  • Despite being an English term, mutton is derived from an old French word – mouton.
  • The Normans dominated the commoners of England in the 11th century AD. French was the official language of the normans, who belonged to a higher social tier.
  • Cow, sheep, and pig flesh were considered delicacies by the affluent Normans, who chose to refer to them in their own language. Cow meat was known as boeuf, pig meat as porc, and sheep meat as mouton. These meats were thought to be affluent people’s luxury foods.
  • The Normans were defeated in the 13th century, but their phrases and food have persisted in English society. Sheep meat is now known as mutton, whereas cow and pig meat are known as beef and pork, respectively.
  • Historians say that chicken and turkey meat were not titled after their respective French phrases because they were viewed as poor people’s diet.

Is mutton a kind of goat meat?

Mutton may also refer to goat meat depending on where you reside. Mutton is solely used to refer to sheep meat in the United Kingdom, the United States, and many other English-speaking nations. Goat meat, on the other hand, is referred to as chevon.

Mutton, on the other hand, refers to both goat and sheep meat in several English-speaking countries of Asia, such as India, Nepal, Pakistan, Bangladesh, and some Caribbean islands. People frequently mix up the two types of meat due to their similar textures.

What is the distinction between mutton chops and lamb chops?

Although mutton chops are made from sheep, eateries that offer them frequently distinguish them from lamb chops. This is owing to the fact that the texture and flavor of sheep meat can vary depending on the age of the animal.

What is a Mutton Chop

  • Lamb chops are tiny slices of meat from young sheep, usually aged four to a year. Mutton chops, on the other hand, are meat from mature sheep that are at least a year old. Although the definition of mutton states that the sheep must be at least a year old, most mutton sheep are well over two years old.
  • In certain countries, such as the United Kingdom, an intermediate age category exists to emphasize the age gap. In the United Kingdom, a lamb is less than one year old, a hogget is one to two years old, and mutton is more over two years old.
  • Most people can recognize the difference between lamb and mutton since it is so obvious. Lamb meat is often pinkish or light red in color, with minimal fat and a tender texture. The flavor is likewise milder than that of mutton. Because the sheep are significantly older, the mutton is dark red and more savory.
  • Lamb is more frequent in the United States since mutton is less popular; it is also more costly.
  • Mutton is often regarded as an acquired taste in the United States owing to its gamey flavor. If you prefer other game meats like rabbit, deer, or pheasant, you’ll probably appreciate mutton.
  • Some individuals also prefer to refer to all sheep meat, regardless of age, as lamb. To be sure if you’re purchasing mutton or lamb, always ask how old the sheep was.

How do you prepare a mutton chop?

Mutton is significantly harder than lamb and should not be cooked in the same way. Because lamb meat is already tender, the three most frequent methods of cooking it are roasting, grilling, and braising.

The first thing to remember about mutton is that it must be tenderized before eating. This is why slow-cooking techniques such as stewing are preferable.

  • Stewing entails submerging tiny slices of meat in liquid and allowing it to stew for an extended period of time. It is one of the greatest ways to prepare mutton since it softens the meat while retaining the nutrients in the stew.
  • When preparing mutton, you should let it to simmer for three to six hours. The amount of time needed to tenderize the meat depends on how tough it is.
  • Stewing differs from braising in that, although braising utilizes little liquid, the meat in stewing is buried in it.
  • Another crucial aspect in tenderizing mutton is how the meat is sliced. If you slice the meat incorrectly, it will take you longer to tenderize it. Always cut the flesh against the grain, away from the muscle fibers. Cutting the meat across the grain aids in the breakdown of tough proteins in the muscle fibers.

You can also opt to marinade your mutton to add taste. Depending on the flavor you wish to put on the mutton, you may add a variety of sauces. You must soak the mutton in the sauce for at least six hours to allow it to absorb the flavor.


  • Mutton chops are made from mature sheep that are at least two years old.
  • Mutton is an English term, although it derives from an old French word for sheep meat.
  • Mutton is just sheep meat in the United Kingdom, the United States, and most other English-speaking nations. However, in English-speaking Asian nations, mutton can refer to both goats and sheep.
  • Although lamb and mutton are technically sheep products, lamb meat is derived from young sheep aged four months to a year. Mutton is always used to refer to meat from older, mature sheep.
  • Mutton is tough, thus slow-cooking procedures are required to tenderize the flesh first.

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