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What is Lamb Meat Called? And What is The Difference Between Lamb Meat and Mutton Meat?

In addition to beef, goat, and chicken, lamb meat can also be used as another meat option to be consumed. To find out more you can read it in this article which is What is Lamb Meat Called? And What is The Difference Between Lamb Meat and Mutton Meat?

Its delicious taste and soft texture are also many benefits for health. There are various benefits of lamb meat for health, such as maintaining the body’s immune system and preventing anemia.

What’s the lamb?

In the market, there are lamb and mutton which are often referred to as mutton. Whereas the two are different judging by some characteristics.

While the Times of India explains lamb is a young lamb or meat derived from a young sheep that is about 1 year old. While mutton is lamb aged older that is from 1-3 years.

Here’s the difference between lamb and mutton:

  • Lamb is usually less than 1 year old, it has little fat on lamb meat, and its color varies from soft pink to pale red.
  • Lamb that is less than 3 months old is called spring lamb, it is very tender but has a softer taste than lamb.
  • Most of the sheep sold in the United States come from sheep simply because sheep do not have much interest in them.
  • You might think that sheep and goats are just different names for the same thing because both are pet sheep. Although it makes sense, it’s not entirely true.
  • They have a clear difference, especially at their age. As you probably know, the age of the animal can affect the taste and tenderness of the meat. And that, in turn, affects the way you prepare the meat.

Know the difference between lamb and goat meat

You may often think mutton and lamb are the same or similar breeds. However, the two are very different. First, they are different types of animals. That’s why both goats and sheep have characteristics of meat to taste that are also different.

What is Lamb Meat Called

Characteristics of mutton

Goat meat Udder meat does tend to be more famous and easier to find. Starting from a dish of goat goulash, to goat satay.

In texture, mutton basically has characteristics of meat that are harder in texture than race meat.

Therefore, the cooking process is usually done with slow braising or cooking for a long time.

This slow cooking process is done so that the process can further parse the muscles and goat meat that is hard and stiff.

Sometimes there are people who use additional curlers to make mutton tender faster.

Mutton is rarely cooked by roasting like a lamb because it takes a long time, even up to a day to ripen, tender, and absorb the seasoning.

Characteristics of lamb meat

  • While lamb in general has a softer meat texture than goats.
  • Because lamb, especially Australian lamb, is about 90% grass-fed. So the meat is more tender and the taste is not too strong.
  • Because the taste is not too strong and the meat is tender, making lamb easier to cook and can be easily varied.
  • Usually, lamb meat is very easy to cook by roasting or sautéing ordinary. Australian lamb is great for baking from the legs to the top of the body.
  • When cooked, lamb and goat give different flavors, clearly on the same occasion.
  • Not only that, but lamb also tends to absorb seasonings more easily than mutton.
  • You can mix any marinade, even just salt, and pepper, and lamb can quickly absorb it.
  • Just baked and don’t use anything in the oven without eating all day, he can be tender.

Which is Better, Lamb or Goat?

Sheep’s meat

Lamb is the best-selling in the United States and the United Kingdom because mutton is not that popular there. The main difference in the type of lamb is the age of the sheep itself. Young sheep are slaughtered at the age of 1 year.

The darker the color of the flesh, the older the sheep age. The most expensive lamb is the spring lamb. Sheep of this breed are born in winter, sold, and slaughtered in the spring.

Spring lamb foods are:

  • Milk
  • Not grass
  • Their flesh is pale pink.
  • Taste and texture of lamb

Adult sheep, slaughtered at the age of two to three years, are called muttons. The meat is deep red. It tastes stronger, and so does the smell. Sheep are much fattier than goats, which are hardly fatty meat.

If you don’t like the taste of fat, first cut the fat of lamb. Young lamb is delicious to burn, roast, or sauté. For the fattiest pieces of meat, such as meat on the shoulders, it should be cooked long.

For mutton meat, the ideal way of cooking is to be long-cooked or steamed to soften the meat.

Nutritional facts of lamb meat in 100 grams:

Total calories: 243 kcal

Carbohydrate: 0 grams

Fiber: 0 grams

Sugar: 0 grams

Fat: 13.5 grams

Omega-3: 190 mg

Omega-6: 730 mg

Protein: 28.4 grams

Vitamins contained in lamb:

Vitamin B12: 38%

Vitamin B3: 27%

Vitamin B2: 11%

Vitamin B5: 6%

Vitamin K2: 5%

Vitamin B6: 5%

Folate: 4%

Vitamin B1: 3%

Vitamin E: 1%

Minerals present in lamb:

Zinc: 51%

Selenium 44%

Phosphorus: 17%

Iron: 12%

Potassium: 7%

Copper: 6%

Magnesium: 5%

Sodium: 3%

Calcium: 2%

Manganese: 1%

Benefits of lamb for health

  • Prevent anemia
  • Protein sources
  • Good for muscles
  • Protects the nervous system
  • Maintain endurance
  • Improve physical performance
  • Full of healthy fatty acids

Side effects of lamb chops

  • Constipation
  • Obesity Risk
  • High Cholesterol
  • High Blood Pressure
  • The Dangers of Heart Disease.


Mutton Mutton is one of the most popular red meats in the world, along with beef and pork. The main difference in the type of mutton is the meat of the castrated goat and not.

Taste and texture of mutton

Meat from castrated goats at the age of 6 to 9 months is textured softer and lighter. Whereas the uncastrated are more a lot and more smelly. Apparently, rather than pork, beef, and lamb, mutton is considered healthier.

Mutton contains calories, fat, and lower cholesterol than all red meat, even chicken! Low heat and a long cooking process are suitable to maintain the moisture of mutton. Soft mutton is also suitable for roasting or burning, for example, to be satay.

Nutritional facts in 85 grams of mutton include:

Calories 122

Fat 2.6 grams

Cholesterol 63.8 milligrams

Iron 3.2 milligrams

Protein 23 grams

Carbohydrates 0 grams


Mutton contains 2.6 grams. One serving of mutton represents only 4% of your total daily fat value, based on a diet of 2,000 calories.

Saturated fat

To avoid red meat or just choose the healthiest meat. That’s because red meat is notoriously high in saturated fats, which can increase cholesterol levels in the blood and contribute to heart disease.

Mutton is known to be only 0.79 grams of saturated fat per serving. This figure makes mutton a heart-healthy alternative to beef and chicken at 3.0 grams and 1.7 grams, respectively.


If you pay attention to your cholesterol levels that are very important, mutton can be a nutritious alternative to other meats. Cholesterol levels of 63.8 milligrams of goat per serving of 85 grams.


Eating goats will not cause you to lack an important blood component, iron. 85 grams of mutton contains 3.2 milligrams of iron.


Animal meat is a complete source of protein. These foodstuffs have proteins containing eight amino acids that your own body cannot make. Many people struggle to balance high-protein meats and high-fat levels. Mutton protein 23 grams per serving 85 grams. In fact, one 3-ounce serving of goats meets 46 percent of most people’s daily protein values.

Vitamins and minerals

Mutton also contains a variety of vitamins and minerals. Some of them are vitamin A, calcium, vitamin D, vitamin B12, vitamin C, vitamin B6, and Magnesium. In addition, goat meat also contains sodium and potassium.

Benefits of goats:

  • Preventing cancer
  • Anti-inflammatory
  • Burn fat
  • Prevent anemia
  • Maintaining bone health
  • Improving mental health
  • Prevent stroke and kidney disorders

The Dangers of Goat Meat for Health

  • Triggers hypertension
  • Head becomes dizzy
  • Causes fever
  • Experiencing toxoplasmosis
  • Increases stroke risk
  • Increases the risk of obesity
  • Causes gastroenteritis
  • Having trouble defecating
  • Increases the risk of developing anthrax disease

And I also have a very fresh drink, the Strawberry Milk Mix Recipe which is suitable to serve in the summer.

Can babies eat lamb?

Although meat is often only given when the baby is old enough, there is actually no reason to delay giving it. No exception if Moms want to give lamb to the little one.

There is no scientific evidence to support that introducing food should be in a certain order, such as cereals, vegetables, fruits, and finally meat. So, lamb meat can begin to be given to the baby since he is at least 7 months old.

Meat puree, such as beef and lamb, contains iron in a form that is desperately needed by the baby’s body. Where iron is essential for brain development and oxygen flow throughout the body.

Lamb chops are beneficial for baby growth

Quoted from Livestrong, lamb contains a lot of protein, as well as vitamins A, B3, B6, and B12. Vitamin B12 is essential for red blood cell production, nerve function and is necessary for homocysteine metabolism.

Niacin or vitamin B3 helps the body release energy from food and is important for the nervous system. While riboflavin plays a role in maintaining eye health.

Lamb is also a source of several minerals, especially Zinc. That serves to support the immune system, aid wound healing, and maintain healthy testosterone levels.

In addition, iron is also widely found in lamb meat. Babies need a lot of iron for healthy development, both mentally and physically.

Then what about lamb meat recipes for babies

Because lamb can be processed in a variety of ways, you are free to create to serve it as MPASI for your little one. If you’re still confused about what to cook, here’s one recipe moms can try at home:

Required materials:

1 cup chopped pumpkin

1 small piece of lamb

Olive oil

How to cook:

  • The first step is to boil the pumpkin until soft and cooked through.
  • Then heat the oil in a frying pan. Add the lamb and cook until cooked on both sides.
  • After that remove the lamb and mix with the pumpkin.
  • Puree using a food processor until it reaches the desired consistency.

Although it has been mentioned that lamb meat can be consumed by infants, it is better to consult a pediatrician first. In addition, do not forget to monitor the allergic reactions that may appear when the baby eats lamb.

Tips to Choose Good Quality Lamb

Color of lamb

Lamb sold in supermarkets is usually packed. It could be difficult for you to touch or smell the packaged lamb. Therefore you can pay attention to the color of the flesh. Choose lamb with pink color.

Nice piece

Good lamb chops are also good and perfect cuts. Don’t select pieces that look messy. You can see the whole joint in some pieces of lamb, and choose that kind of meat.

Fat in meat

Third, pay attention to the fat layer, a sign of good quality lamb, one of which is to have a sufficient layer of fat.

There are white fat and a dense and hard texture, choose lamb with white fat color.

Avoid those that are already grayish and fat that already looks melted and yellow.

Texture of lamb

Aside from the fat layer, you can also check the texture of the meat. The meat that is still goodwill be dense and hard, just like the fat layer. Choose the outside of the meat which is quite hard.

Smell on lamb

If you can smell meat, look for meat with a distinctive aroma of fresh meat. Lamb meat that is no longer good must smell bad. Because all Australian lamb already has a tracking system.

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