How would you know that the mutton you are buying for consumption is fresh or not?/?

Answer 1

besides having a reddish tinge to the meat, it should be moist & not dry in appearance. also when we touch the surface it should remain the way it was before touching & not get dented by the pressure applied.

Answer 2

I have never bought mutton but I love lamb---- Lamb chops,new potatoes and fresh garden peas(with mint sauce) must be one of the best meals you can have.
Vegetarians miss out on that--no wonder they are always miserable.

Answer 3

Simple.The meat should look red in colour and you should buy it from a shop doing brisk business or your neighbourhood shop.

Answer 4

you need a good butcher

Answer 5

i m a vegeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeee

Answer 6

Lamb provides a mild, unique taste, while mutton has a more robust flavor.

Lamb and mutton are the primary meat in many parts of Europe, North Africa, the Middle East, and India. Sheep outnumber all other types of livestock in the world. Run in flocks by migrating peoples, sheep used to be tough, stringy meat, but modern breeding and raising methods have produced a meat that is both tender and flavorful. Lamb has a mild, unique taste, while mutton has a more robust flavor.

Varieties
Lamb comes from sheep less than one year of age, and often as young as five to seven months. Special varieties include baby or hot house lamb, which is only six to ten weeks old, and French pré-salé lamb that is raised on salt meadows near the sea. Imported New Zealand lamb, fed on grass rather than grain, has a somewhat stronger taste. Most mutton sold in the United States comes from sheep between one and two years old. It has a more robust taste than lamb.

Lamb and mutton are available in many different cuts: legs, roasts, chops, stew meat, breasts, spareribs, foreshank, and ground lamb. Tender cuts come from the ribs and loin; tougher cuts from the legs and shoulders.

Buying and storing tips
Check the “Sell By” date on the package. This date indicates the last day the lamb or mutton should be offered for sale. Meat and poultry should be prepared as soon as possible after the date of purchase, and used beyond the Sell By date only occasionally, if at all. Fresh lamb has creamy white fat and firm, pinkish-red meat. Fresh mutton has creamy white fat and springs back to the touch. Mutton turns cherry red when cut, then darkens with age. Darker mutton may still be good, but should be cooked and eaten immediately.

Leave fresh lamb and mutton in its original wrapping, over-wrap with foil to keep meat juices from contaminating other food, and store in the coldest part of the refrigerator. Refrigerate no more than two to four days for small cuts, four to five days for large cuts, and one to two days for stew meat or ground lamb or mutton. To keep lamb and mutton longer than that, wrap in foil or enclose in freezer bags and store in the freezer. Generally, the larger the cut the longer it keeps in the freezer; stew meat and ground lamb and mutton and keep for three to four months; roasts and chops for six to nine months.

Defrost frozen lamb or mutton in the refrigerator. Steaks and chops take about 24 hours; roasts two to three days, depending on the size. Bring the meat to room temperature for 30 minutes before cooking.

To quick-thaw, separate steaks and chops and place them on a microwavable platter in the microwave oven for 7 to 11 minutes, depending on size and number; turn the meat halfway through the process. Place large roasts or legs in a baking dish and defrost for 18 to 32 minutes, depending on size. Turn halfway though thawing time. Place ground meat in a shallow baking dish, cover, and defrost six to eight minutes, breaking up turning the meat several times.

Availability
Fresh and frozen lamb is widely available in supermarkets and butcher shops. Mutton is sometimes available in butcher shops.

Preparation, uses, and tips
Trim excess fat before cooking. Sometimes lamb and mutton fat is covered with a thin, papery membrane called the fell. This should be trimmed off before cooking.

For best results when roasting lamb or mutton, use a meat thermometer inserted in the thickest part of the meat, making sure the thermometer is not touching a bone. Internal temperatures should reach 135 to 140°F (57 to 60°C).

Mutton can be tenderized by marinating in acidic ingredients (for no more than 24 hours), or pounding the meat with a mallet to break down connective tissues.

Roasting

Wipe the meat with a clean, damp kitchen towel. Place fat side up on a rack above a shallow roasting pan. Insert meat thermometer deep into the meat. Roast at 350°F (180°C) until it reaches a temperature of 135°F to 140°F (57 to 60°C).

Broiling

Wipe the meat with a clean, damp kitchen towel. Place the steaks on a rack above a shallow roasting pan. Adjust the oven rack so meat is 3 inches (about 7.5cm) from the heat source for thin cuts, 4 inches (about 10cm) for thick cuts. Turn with a fork or tongs after four to five minutes. Cook until desired internal temperature is reached, about four to six minutes per side.

Pan-broiling

Heat a heavy skillet over medium heat until very hot. Wipe steaks with a clean, damp kitchen towel before placing them in the skillet. Sear until brown on each side. Pour off drippings and turn the meat frequently until done.

Braising

Wet-heat cooking works well for tougher cuts of meat, such as shank and shoulder. Wipe the meat with a clean, damp kitchen towel. Heat a heavy skillet or Dutch oven over medium heat until very hot. Add oil or butter, then add the meat, and brown it on all sides. When all the meat is browned, add cooking liquid and cover tightly with a lid. Cook in an oven preheated to 325°F (160°C), or on the stovetop over low heat, until lamb is tender, 30 to 35 minutes per pound (454g).

Stewing

Wash and pat dry stew meat or shanks. Dredge in flour and spices and brown in oil if desired. Then put in a Dutch oven and cover with liquid and herbs, spices, and vegetables. Cook in the over at 325°F (160°C) or on the stovetop over low heat until lamb is tender.

Microwaving

Place lamb or mutton roasts, fat side down, on a roasting rack over a microwavable dish. Cook on High 10 to 12 minutes per pound (450g). Turn halfway through. Let stand 10 to 15 minutes. Arrange chops in a single layer in a shallow baking dish. Cook on high 7 to 10 minutes per pound (454 grams). Rotate dish half-way through cooking time.

Grilling

Place steaks, chops, or ribs on a prepared grill with the rack about 8 inches (about 20cm) from the heat source. Grill about four minutes per side. Homemade or bottled barbecue sauce (or other glaze) may be brushed on lamb or mutton before and during grilling.

To test the temperature, place your palms above the coals or heat source at cooking level. If you have to remove your hands after two seconds, the temperature is hot; after three seconds, medium hot; and after four seconds, medium. More than four seconds indicates the grill has not reached cooking temperature.

Nutritional Highlights
Lamb (lean and fat, trimmed to 1/4-inch [0.6-cm] fat, braised), 3 oz. (85g)
Calories: 206
Protein: 24.5g
Carbohydrate: 0.0g
Total Fat: 11.4g
Fiber: 0.0g
*Excellent source of: Vitamin B12 (1.9mcg)
*Good source of: Iron (1.8mg)

*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines.