For real mutton, the meat tightens up.
The staple diet of most Tibetans is barley flour, yak meat, mutton, cheese, and tea.
Other major dishes include baked goods made from wheat flour, yak meat, mutton, and pork.
A highly species-specific polymerase chain reaction (PCR) was developed for authentic identification of raw and heat treated sheep meat (mutton).
Closely related to goats, sheep are raised primarily for the fleece or wool of their coats, for meat (mutton and lamb), and, to a lesser degree, for milk.
Jane Grigson sadly observes in English Food that "in the old days, mutton was the meat used [but] now it is almost impossible to buy" – most contemporary recipes call for lamb instead.
Livestock breeding and especially sheep breeding appears to be a more commercial (rather than subsistence) activity in northwestern Macedonia, especially accounting for the fact that it is focused on cheese and lamb production in a highly seasonal manner, while in Kyrgyzstan there is no production of sheep cheese, and mutton and/or lamb meat is consumed year round.
Mutton, the favored meat in Xinjiang, figures prominently on this menu — in brothy stews, in cauldrons of soup, as grilled ribs and, of course, as kebabs.
For the most part, the frequently changing menu covers the expected London ground, with (when we were there) deviled kidneys, crab on toast, mutton mince (ground meat and gravy with dumplings), sausages, roasts and the obligatory variation on a Scotch egg, this one made with pig's foot meat rather than ordinary sausage meat.
Cold shortening can often be seen in beef and mutton, when the meat, still in its pre-rigor phase, reaches temperatures of 10°C or lower.
