About
Mutton comes from the hind quarter of the lamb. It is a lean, tender cut, so it is best when cooked rare to medium-rare, although there are folks who appreciate it cooked a bit further, particularly the shank end. It is a good source of minerals such as zinc, selenium, phosphorus, iron, and B vitamins.
Benefits
It is one important meat that can be had during diabetes too. It has been known to reduce cardiovascular risk, as seen in Mediterranean diets and lifestyle.
How to use
Mutton leg is commonly used to make soup, stew and is great barbecued and in curries.
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