Mutton meat

For a shoulder or other tough cut, brown it first, then braise it covered with a little stock at 150°C for about 2½–3 hours, until it pulls apart easily. Keep the liquid at a gentle simmer rather than boiling it hard.

Cook mutton mince until the centre reaches 71°C. For a whole cut such as a roast or chop, cook it to at least 63°C and rest it for 3 minutes; use a food thermometer in the thickest part.

Keep it covered on the lowest shelf of the fridge and cook it within 1–2 days. Freeze it sooner if you will not use it in that time, and thaw it in the fridge rather than on the worktop.

Mutton stands up well to bold flavours such as cumin, coriander, ginger, garlic and chilli. Use it in a slow-cooked curry, biryani or mutton stew, and add mint or lemon to brighten a rich dish.

Yes: lamb works in most recipes calling for mutton, but it is usually milder and more tender, so it may need less cooking. For a slow-cooked dish, check it well before the mutton cooking time is up.

Mutton comes from an older sheep, while lamb comes from a younger one. Mutton generally has a stronger flavour and firmer texture, which is why it is often suited to slow cooking.

Yes. Cool it promptly, divide it into meal-sized portions and freeze in airtight containers; use within about 3 months for best quality. Defrost in the fridge and reheat until steaming hot throughout.