Super source
Protein
19.8 g · 40% DV target
Mutton refers to the meat of a sheep over two years old, prized in various cuisines for its deep, gamey flavour and firm texture that benefits from slow-cooking methods.
As sheep age, the fat in mutton accumulates higher levels of branched-chain fatty acids, which creates a more intense, characteristic 'sheepy' aroma and flavour compared to younger lamb.
Mutton typically contains higher levels of iron and certain B vitamins than lamb, reflecting the longer lifespan and varied grazing history of the animal.
The connective tissue in older sheep is more developed, meaning mutton requires long, moist-heat cooking (like braising) to break down collagen into gelatin for a tender mouthfeel.
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
19.8 g · 40% DV target
4.74 g · 24% DV target
Not a benefit — best kept low
1.05 g · 105% DV target
Not a benefit — best kept low
0.27 g · Top 12% of meat & poultry
2.02 μg · 10% DV target
5.77 mg · 36% DV target
No diet tags available.
Keep in the coldest part of the fridge.
Wrap tightly to prevent freezer burn.
Ruminant livestock production is associated with high methane emissions and land use. [3]
In the UK, the 'Mutton Renaissance' campaign was launched by King Charles III (then Prince of Wales) to support farmers and revive the culinary status of this traditional meat.