Lamb or Mutton?

I understand "Mary had a little lamb...." but I had no idea which one I had. Lamb or Mutton? According to thespruceeats.com, "A sheep in its first year is called a lamb, and its meat is also called lamb. The meat of a juvenile sheep older than one year is hogget; outside North America this is also a term for the living animal. ... Younger lambs are smaller and more tender. Mutton is meat from a sheep over two years old, and has less tender flesh. "

A lamb is less then one year old and the color of meat can vary from pink to pale pink and is fatty. A Spring Lamb is a lamb that is less then three months old and the meat is very tender, with a mild flavor.

Mutton is a lamb that is more then two years old and the meat is very dark red and has a strong taste. This is an acquired taste and most try to hide the taste with lots of garlic and lemon. Mutton is very popular in the Middle East and Europe and in the US we prefer lamb.

As stated by Irish Cultures and Customs, " Connemara and Kerry lambs for the most part are naturally reared on lush-green pastures – old pastures full of flowers and herbs. In former times sheep were kept primarily for their wool. The meat was only eaten when the animal was old (mutton) or had died by accident. "

The big house got the best cuts of meat and the remainder was boiled in a pot with veggies. This was the beginning of the Irish Stew. It was a humble meal that had potatoes, carrots and root vegetables along with the mutton scraps.

Irish Stew was adapted when it came to America and there are so many different versions. Bacon, guanciale or sausage can be added to give it a smoky flavor. Sliced potatoes, fanned out across the top of the pot, make a beautiful presentation but is not traditional.

There are things that just go together: peanut butter and jelly - lamb and mint. A mint sauce is used as a complement to roast lamb in Ireland or Britan. Mushy and minty peas is also a traditional side dish for lamb. In America, we have that terribly sweet mint jelly that is served when you order lamb or cook it at home. To this day, I have to put the mint jelly on the table if I prepare lamb for dinner. Even the very expensive lollipop baby lamb chops is smothered with mint jelly. I gave in and agreed to put it on the table but I serve it in a crystal bowl. Somehow, it makes the bright green jelly look a little more appealing.

We're now armed with knowledge of a lamb, Spring Lamb and mutton and we know what we're purchasing. Lamb should be cooked to 160F for medium and may appear a little on the pink side. Don't overcook the lamb, it will be difficult to eat.

So if "Mary had a little lamb..." she was from America and not Ireland or Europe! Sorry, "baaaaad" lamb joke.