Mutton
Mutton
Mutton (/ˈmʌtən/) is a term used in the culinary arts to describe the meat of a mature domestic sheep (Ovis aries). The term is derived from the Old French mouton, which in turn is derived from the Latin multo, meaning sheep.
Etymology
The word "mutton" comes from the Old French mouton, which was the word for sheep in general. This was borrowed from the Latin multo, which also meant sheep. The term was first used in English in the late 13th century.
Related Terms
- Lamb (meat): Meat from a younger sheep, typically less than one year old.
- Hogget: Meat from a sheep between one and two years old.
- Sheep: The animal from which mutton is derived.
- Sheep farming: The agricultural practice of breeding and raising sheep for their wool, milk, and meat.
- Sheep shearing: The process of removing the woolen fleece of a sheep.
- Sheep's milk: The milk produced by domestic sheep.
- Wool: The textile fiber obtained from sheep and other animals, including cashmere from goats, mohair from goats, qiviut from muskoxen, and angora from rabbits.
See Also
External links
- Medical encyclopedia article on Mutton
- Wikipedia's article - Mutton
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