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A leg of mutton is a cut of meat from the hind leg of a sheep or goat. It is lean and may contain tough tissue due to the age of the animal. It can be cooked as a roast, steaks, or used in larger dishes. Slow cooking is recommended to break down connective tissue. It lacks protective fat and is used in various traditional dishes worldwide.
A leg of mutton is a cut of meat made from the hind leg of a sheep or goat. It differs from a leg of lamb in that the ewe is generally older, being at least 2 years old. The meat of a leg of mutton is very lean and may be well marbled, although there may be a fair amount of tough tissue attributed to the age of the sheep. Compared to a leg of lamb, mutton has a stronger taste with a slightly spicier flavour. The thigh can be cooked as a roast, cut into steaks, or cut into smaller pieces so that it can be incorporated as an ingredient in larger dishes.
When slaughtered, a leg of mutton is the portion of a sheep behind the loin and flank, comprising the rear half of the hindquarter, including all of the leg except the trotter or hoof. It can be cut up and sold as one large piece of meat with the bone still in it, or it can be boned and rolled into a roast. The leg can be cut crosswise to make mutton chops, or the meat and sinew on the lower end of the leg can be shaved to expose the bone for a more dramatic presentation when cooked.
When used in cooking, one aspect of a leg of mutton is the amount of connective tissue the meat contains. This has a tendency to grip tightly when cooked too quickly, making the meat tough and chewy. For this reason, the thigh is usually roasted very slowly over a long period of time to allow the tissue to break down so that the meat becomes very tender.
Another attribute of a leg of mutton is the lack of protective fat around the outside of the leg. This could cause the meat to dry out when cooked in certain ways. This is especially a problem when the leg has been cut into cubes or steaks.
There are a number of traditional leg of mutton dishes in different countries. It is popular as a whole roast, with the leg cooked for a while in the spices after being marinated. In India and Southeast Asia, it is used in spicy curries and stews. A leg of mutton in Latin American cuisine is sometimes stewed for an extended period of time and then shredded to provide the filling for a taco.
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