What is the Difference Between Lamb, Hogget & Mutton?

Extremely popular in the Mediterranean, Middle East and Asia. In Greece it is highly prized and many roast a whole milk fed lamb on a souvla; in Spain the small lamb chops known as chuletillas are a delicacy. Pyrenees Milk Fed Lamb is also much sought after with the ewes give birth to the lambs at the foot of the Pyrenees. Arabs cook the whole lamb on fire and serve it with spiced up rice. Persians marinate the cuts in various forms of Kebabs and barbecue them in skewers on charcoal and serve with plain saffron rice.

The meat from a milk-fed lamb is sweet, indulgent, milky and rich and works well with delicate spring vegetables. Milk Fed Lamb born in Australia from June to September is ready between four to six weeks old when the lamb, that will not have been weaned, is at a weight of between 6-9kg. If you haven't tasted milk-fed lamb previously prepare for a new, lighter texture with sublime tenderness, small lamb chops from milk-fed lamb have been described by culinary experts as 'perfect jewels'.

By far the most well-known lamb variety and is sometimes known as Early Lamb or Summer Lamb as its availability transcends the spring and summer seasons. The lamb is from livestock that is between three to six months old and has benefited from being milk-fed and grazing on new, fresh spring grasses. It is usually available from November to January in Australia.

Takes lamb to the point just prior to its name change to hogget. Born at the same time as Spring Lamb anywhere between June to September in Australia. This more mature lamb has abundant, grassy flavors benefiting from having grazed in the beauty of the countryside for many months. Autumn lamb becomes available after Spring lamb during the period from January to July until 12 months old.

For years there has been very little definition of when lamb is no longer lamb and when it is something else. Everyone has heard of mutton, but hogget? Simply put, hogget is a juvenile sheep either a young ewe (female) or tup (male) over 10 months old to 18 months.

Mutton is now very much back in favor and it is its intense, deep flavor that has brought it in vogue once more with gamey, rich herbal notes that last long on the palate. If you enjoy venison, rabbit or wild boar then mutton should be added to your list. It is particularly ideal for casseroles and slow cookers.

Mutton status takes over once the hogget reaches between 18 months to two years old and there are connoisseurs who enjoy it best for its darker meat flavor at four years old.