I’ve heard from UK immigrants that in the US, our “lamb” is closer to your “mutton”, and if you want lamb lamb you get “spring lamb”.
As a New Zealander, I have had both multiple times. I suspect the mutton I’ve had is sometimes nicer than the lamb you’ve had*. But of course, a younger sheep is going to taste better, most of the time, depending on how well it’s prepared.
*But then, I also have enjoyed sooty shearwater, aka muttonbird.
I grew up eating a lot of mutton and hogget (midway between lamb and mutton).
Even in the UK I preferred NZ lamb to Welsh lamb, the NZ stuff had a stronger flavour, which I prefer.
We still get mutton chops for the slow cooker, but it is harder to get the bigger cuts of mutton these days, even here in NZ.
:smack:
Duh, I’m pretty sure I should have known that. Thanks.