When buying lamb, choose the leanest cuts with firm, creamy-white fat (although fat colour alone should not be used as a reliable indicator of quality). Avoid cuts with excessive fat or with fat ...
I prefer to use mutton in this recipe, but I appreciate it may not be readily available. Lamb works equally well. Can I use different cuts of lamb? Yes, any slightly fatty cut of lamb would be fine.
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Mutton is processed when the sheep is older, which results in an entirely different texture ... age difference of a lamb," White said. "Mutton acts more like a Chuck cut that needs to be braised ...