Mutton shoulder

Mutton is a protein-rich red meat. A great source of protein, mutton is consumed in many countries, from New Zealand to Ireland, the Middle East and Europe. Mutton meat comes from a sheep over 2 years of age while lamb meat comes from an animal that is under one year of age. Lamb is often favoured for its leaner and more tender meat.

It is an excellent source of several vitamins and minerals. Indeed, sheep contain a significant amount of zinc, iron, phosphorus, vitamin B2 and vitamin B12, which gives it good nutritional value. Rich in vitamins B3 acting on the metabolism of fats, sugars and proteins, mutton meat also has positive effects on the nervous system and brain functions.

The consumption of mutton meat provides trace elements such as iron, magnesium and zinc. The high nutritional value of these micronutrients is beneficial to the human organism, especially during pregnancy and child growth. Iron is important in the development of the muscular and cognitive functions of the body, so it is essential for children and youth.

The nutritional benefits of sheep meat are undeniable. Only downside, it is sometimes rich in saturated fatty acids not recommended for proper cardiovascular functioning. It is therefore important to degrease the pieces before preparing them and to avoid using the cooking juices unless they are thoroughly degreased. With this in mind, favour the leanest cuts, such as leg and fat free chops, liver or kidneys. You can combine your preparation with artery friendly antioxidant-rich vegetables, season with olive oil rich in monounsaturated fatty acids, therefore counterbalancing the saturated fatty acids of the meat.  However, it should be noted that mutton also has monounsaturated and linoleic fatty acids recommended in the prevention of certain diseases!

Symbol of love, happiness but also of sacrifice in the three major religions, the sheep is a gentle and peaceful animal whose origin is still little known: does it come from the Near or Middle East, Central Asia? Was it domesticated 6, 8 or 10,000 years ago? Theories diverge… However, it is agreed that this herbivorous animal has always existed and that it is raised around the world for its meat, milk, wool and skin.