Good meat comes
from the back of the animal that is from the loin, rib and rump. This part is usually a lot more tender than the front part which includes the legs, flank and shoulder. White
meats like turkey and chicken are considered much healthier sources of animal
protein than mutton, beef and pork.
Adverse to this belief, not all red meat is bad. Says goat meat expert Rizwan Thakur, “The most commonly consumed red
meat in our country is
mutton, which in fact is
not one kind of meat. The reason is largely economic. Mutton is expensive and not as tasty as lamb. First, the immediate reason is that nobody really eats mutton anymore. Yes, there are certain locales, cultures and
movements still eating
mutton or are trying
to bring it back, but today, on aggregate, the demand for mutton is near zero.
Generally speaking, lamb is a more tender and delicately-flavoured meat. Mutton is a rich, slightly gamey cut with bold flavours which
mellow and deepen when slow cooked. The cuts themselves tend to be larger and
darker than lamb too. Though
often dismissed as a fatty meat, in flavor, not much can compete with a good
mutton curry. The meat from an adult goat, mutton has its benefits too – it
contains high quality protein, essential amino acids and high levels of
valuable micronutrients including iron, zinc and vitamin B. You can prepare a
low calorie, healthy mutton curry by not using oil, allowing the meat to cook
in its own fat and juices instead.