Mutton is not called sheep because the term differentiates the meat from the live animal. Specifically, "mutton" refers to the meat of an adult sheep, typically three years old or older, while "sheep" refers to the animal itself.
Here's a breakdown:
-
Sheep: This term refers to the live animal raised for wool, milk, or meat.
-
Lamb: This denotes the meat of a young sheep, generally less than one year old. It's known for its tenderness.
-
Mutton: This term specifically identifies the meat from an adult or older sheep, usually three years or older. It typically has a stronger flavor than lamb.
The distinction in terminology serves several purposes:
-
Culinary Differentiation: Different ages of sheep yield meat with distinct textures and flavors. Using different terms allows chefs and consumers to choose the type of meat best suited for their needs. Mutton, for instance, often requires longer cooking times due to its tougher fibers.
-
Agricultural Clarity: Farmers and butchers use these terms to precisely categorize and market different types of sheep meat.
-
Historical Context: Historically, different terms for animals and their meat (e.g., pig/pork, cow/beef, deer/venison) arose after the Norman conquest of England. The Norman French, who were the ruling class, used French terms for the meat they consumed, while the Anglo-Saxons, who raised the animals, used English terms for the live animals.
In summary, "mutton" is a specific term used to describe the meat from an adult sheep to distinguish it from the meat of a young sheep (lamb) and from the live animal (sheep). This differentiation helps consumers and producers understand the qualities and origin of the meat.
