mutton vs beef

We cannot buy mutton here in the UK. It is called 'lamb' because the animals are all slaughtered at around one year old. The meat is more tender and with a more delicate flavour than mutton, so I am told. One could make the same comparison between mutton and lamb as between beef and veal (veal being the meat of a newly weaned calf). There is a saying in English: "Mutton dressed as lamb." which is sometimes applied to women who try to look younger than their age. Lamb is, on the whole, a milder, whiter meat than beef and is usually more fatty. When roasted, it is best eaten freshly cooked and doesn't cut cold as well as roast beef. Being a smaller animal than the cow, the best cuts are somewhat similar to pork cuts. The leg (or half leg) is probably the most popular for roasting while lamb chops (a cut from the ribs, including a part of the rib bone. As with most meats, lamb is tastier when cooked on the bone and the leg bone contains a very tasty marrow. Neither lamb nor beef can be said to be 'better' or to contain more nutrients. They are different meats, both classed as 'red'. Lamb (and mutton), as has been said, is inclined to be more fatty and it is the fat which gives the flavour - but which also contains cholesterol. If one is being careful of fat intake, one should avoid lamb or mutton. Lean cuts of beef are more palatable than lean cuts of lamb.