Lamb has a finer texture and is more tender than beef. A sheep in its first year is a lamb, and the meat is also called lamb. New Zealand lambs are slaughtered at four months and have a mild flavour. Mutton is meat from sheep one year or older. This meat is tougher and more fatty and has a strong flavour.
Basic techniques: slow cooking, confiting, marinating, grilling, boiling, frying, stewing, barbecuing.
Taste combinations: lemon, goat's cheese, capers, almond, anchovies, aniseed, apricot, aubergine, cardamom, cherry, coriander, garlic, artichoke, mint, onion, peas, peach, potato, rhubarb, rosemary, saffron.